Seaweed Chips from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
These are quite easy to make and have myriad uses beyond a crunchy snack to serve with drinks: Cut or crumble them over any raw or cooked fish, rice or noodle d
Ingredients
- 4 nori sheets (toasted or untoasted) or ¾ ounce (21 g) whole leaf dulse
- Kosher or fine sea salt
- Onion powder, garlic powder, curry powder, pure chile powder, such as chipotle, or furikake, optional
- Toasted sesame oil, for brushing
- Toasted white sesame seeds
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