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Start by boiling a generous amount of pearl barley in salted water for about 25 minutes, ensuring it is fully cooked. Stir occasionally to prevent sticking.
Once cooked, drain the barley and rinse it thoroughly under cold running water to stop the cooking process and prevent the pearls from clumping together.
After rinsing, drain the barley well and spread it out on a metal tray.
Dry the barley in an oven set to 60 °C (140 °F) for a couple of hours, mixing it occasionally to ensure even drying.
Once the barley is dry, heat frying oil in a pot until it reaches 200 °C (392 °F).
Carefully deep fry the dried pearl barley in batches until they puff up and become crispy. Be cautious as the oil is very hot.
When the barley floats to the surface, drain it immediately to avoid bitterness.
Transfer the puffed barley to a tray lined with kitchen paper and season with salt.
Store the puffed barley in a dry, covered container for a few days or even weeks.