Easy Korean Seaweed Chips

Step 1

On a clean working surface, lay out a sheet of roasted seaweed, rough side up. Evenly sprinkle salt, garlic powder and sesame seeds on top of the seaweed.

Step 2

Soak rice paper in warm water just until wet then remove from water (do not over soak). Quickly place it over the roasted seaweed sheet. Press down on rice paper until it sticks to seaweed. Fold the corners of empty seaweed inward and the sides of the hanging rice paper inward.

Step 3

Transfer to a cooling rack to dry as you work on other pieces.

Step 4

Dry until the rice paper isn’t sticky to touch, this will take some time. Tip: Use a blow dryer or a heat gun, blow dry the rice paper until dry on the hottest setting.

Step 5

Using clean kitchen scissors cut each sheet into equal sized triangles.

Step 6

Over medium heat, add vegetable oil and once it’s hot (place a wooden chopstick and look for bubbles). Deep fry the triangles rice paper side down until they become crispy, white with a very slight light brown tone, about 10-15 seconds. Do not over fry until it's dark brown or it'll taste burnt.

Step 7

Transfer chips to a cooling rack to drain excess oil (excess oil will create soggy chips). Season with more salt to taste if needed. Enjoy!