Snacklins was unceremoniously born in the back kitchen of a Washington D.C. barbeque joint sometime in 2015. Former radio personality and chef Samy Kobrosly became obsessed with the idea of a meat-free pork rind after joking with a friend about his inability to partake in the classic snack given his Muslim upbringing. After rounds of experimentation, he landed on a simple recipe of yuca, mushrooms, and onions to create a crunchy, airy, 100% vegan and plant-based crisp that resembled a pork rind. Since then, Snacklins has grown all over the country but they remain a small team committed to making delicious, healthy snacks that people love.
