Seaweed Chips from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Seaweed Chips from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
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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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

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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