MAKES 42 chips
Sometimes I want to chow down like a teenager: just lie in front of the television, tune into something entertainingly mindless, and snarf a snack. But my ever-present adult voice knows that no amount of saltiness will ever recreate that fleeting adolescent combination of zero responsibility and boundless possibility. But that doesn’t mean I won’t try. When you feel like crawling into a bag of potato chips, whip up a quick batch of these instead.
INGREDIENTS
• 12 nori sheets
• water
• 1 tablespoon sesame oil
• 3 cloves garlic, minced (about 1 tablespoon)
• pinch ground cayenne pepper
• salt, to taste
• 1/2 tablespoon sesame seeds
DIRECTIONS
1. Preheat the oven to 275 F. Cover two large baking sheets with parchment paper or aluminum foil.
2. Place 6 sheets of nori, shiny side up, on the baking sheets. With a pastry brush, lightly brush the shiny side of the nori with water, being sure to reach the edges, then carefully align another sheet of nori on top and press them together. Repeat with the remaining sheets until they’re all buddied up.
3. Using kitchen shears or a sharp knife, cut the nori into 1-inch strips, then cut those strips in half crosswise. You should end up with about 42 chips. Arrange the chips in a single layer on the baking sheets.
4. In a small bowl, combine the sesame oil, garlic, and cayenne. Use the pastry brush to coat the top of the chips, then sprinkle generously with salt. Use your fingers to sprinkle the sesame seeds across the tops of the chips.
5. Place on the middle rack of the oven and bake for 15-20 minutes. They will crisp and turn a deep, glossy green. Remove from the oven, taste, and sprinkle with more salt if you like. Allow them to cool before eating for maximum crunch.
YOU KNOW HOW YOU COULD DO THAT?
Same directions, different ingredients.
SOUTHWEST NORI CHIPS
• 12 nori sheets
• water
• 1 tablespoon coconut oil, melted
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• salt, to taste
TOASTED ONION NORI CHIPS
• 12 nori sheets
• water
• 1 tablespoon coconut oil, melted
• 1/2 tablespoon onion salt (I like Savory Spice Shop’s Ornate Onion Salt)
• 1 tablespoon dried chives
