Easy & Simple Korean Seaweed Chips
Crunchy deep-fried roasted seaweed and seasoned rice paper with garlic, onion and sesame flavors! These easy Korean seaweed chips are an addictive and umami tasting snack. You can make them at a fraction of the cost of store bought chips!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 sheets nori (or Gim / Dry Roasted Seaweed Sheets)
- 4 sheets rice paper (large size ideally)
- 1 cup vegetable oil (or any neutral oil)
- 1 tsp salt (add more if needed)
- 1 tsp garlic powder (add more if needed)
- 1 tsp onion powder (add more if needed)
- 2 tsp sesame seeds (add more if needed)
Instructions
- 1
On a clean working surface, lay out a sheet of roasted seaweed rough side up. Evenly sprinkle salt, garlic powder, onion powder and sesame seeds on top of the seaweed.
- 2
Briefly soak rice paper in a large bowl of cold water just until wet then remove shaking off excess water. Do not over soak.
- 3
Then quickly place it over the roasted seaweed sheet. Press down on rice paper until it sticks to seaweed. Fold in any empty seaweed corners onto the rice paper. Transfer to a wire rack for this to dry as you work on the other pieces.
- 4
Use a blow dryer or a heat gun to dry the rice paper side on the hottest setting until it is no longer sticky or wet.
- 5
Using clean kitchen scissors cut each sheet into equal sized triangles.
- 6
Heat vegetable oil in a large pan on medium heat, around 325-350 F with a digital instant read thermometer. Deep fry the chips rice paper side down until they become white and crackled and light brown on the edges, about 10-15 seconds. Don't over fry.
- 7
Transfer fried chips to a wire rack to drain off excess oil and season with more salt to taste if needed. Enjoy!