This nori chip recipe was inspired by two bowls of soy nori chips a friend and I wolfed at a cool cocktail bar called The Daily in NYC's Nolita. They are at once salty, spicy and kelpy - the perfect snack to serve with drinks. You can buy nori - the untoasted seaweed sheets - from most supermarkets or specialist food stores. The togarashi - a Japanese seven-ingredient spice mixture - is a little harder to find but is available online. At a pinch you could sub in Aleppo pepper or pepperoncini. Substituting ponzu for the tamari/soy sauce might also be an interesting twist, although I haven't tried it. PS it's a delicate chip - not really a chip that would hold a dip too well! —jellygood
8 people - 4 chips each
nori (about 8 sheets)
organic tamari or low-salt soy sauce
toasted sesame oil
togarashi (or substitute such as Aleppo pepper, pepperoncini)
Heat oven to 300. Lightly oil-spray a couple of baking sheets. I used 2 medium sized sheets, but had to do several batches of nori chips because I ran out of space.
Combine tamari / soy sauce and sesame oil in a bowl. Use the quantities given or a ratio of 4:1 soy to sesame oil. Using a pastry brush, take each sheet of nori and paint with the soy / oil mixture, making sure to go over entire sheet including the edges. Don't worry if they look soggy, that is the point. They will perk up into Pop Chips in the heat of the oven, but you also want the spice to "adhere" to a damp surface.
Working quickly cut each sheet into squares or triangles - I cut each into 4 squares. Arrange on the baking sheets. I half draped a few over the edges of the baking sheets so that some would bake into more interesting shapes. Sprinkle a small pinch (or two tiny shakes if using the small bottle) of togarashi onto each chip.
Bake for 15 minutes or until the chips look darker. Do not be tempted to overbake as you may burn the spicing. Also the chips will crispen up as they cool. Put chips on a plate and try not to eat them all yourself alongside a cold Japanese beer! Enjoy!