Crispy Seaweed Snack

Name: Crispy Seaweed Snack
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 24 pieces
Ingredients: 6 sheets roasted seaweed (nori), each 8-by-7 1/2 inches; Furikake, for seasoning; Six 8-inch round sheets rice paper; Vegetable oil, for frying; Kosher salt; Wasabi mayonnaise or your favorite dip, for serving, optional

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Level: Easy

Total: 1 hr
Active: 40 min

Yield: 24 pieces

It takes just a few ingredients and some simple steps to make these crunchy, craveable seaweed snacks, which are inspired by gim bugak, aka Korean seaweed chips. Here, we adhere rice paper to the seaweed sheets, then dry them in an oven (traditionally, the seaweed is coated in a paste made from glutinous rice flour, then air-dried). Once dry, the sheets almost magically puff up when you quickly deep-fry them to crunchy perfection.

Level: Easy

Total: 1 hr
Active: 40 min

Yield: 24 pieces

Ingredients

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6 sheets roasted seaweed (nori), each 8-by-7 1/2 inches

Furikake, for seasoning

Six 8-inch round sheets rice paper

Vegetable oil, for frying

Kosher salt

Wasabi mayonnaise or your favorite dip, for serving, optional

Directions

Special equipment:

a deep-fry thermometer

Preheat the oven to 210 degrees F. Line 3 sheet pans with parchment paper.
Place 2 sheets of roasted seaweed on each of the parchment-lined sheet trays. Sprinkle each with 1/4 to 1/2 teaspoon furikake. Fill a pie plate with warm water. Dip one piece of rice paper at a time quickly in the water; you want to wet the paper, not soak it. Place the rice paper on top of a piece of seaweed. Using your fingers, rub the surface of the rice paper to help adhere it to the seaweed, dipping your fingers in the warm water if needed. Fold any overhanging bits of rice paper gently under the nori. Fold the corners of the nori up and stick them to the rice paper. Continue with the remaining pieces of nori and rice paper.
Place 2 of the sheet pans in the preheated oven. Bake until the rice paper is dry and slightly leathery, about 20 minutes. Remove the sheet pans and cook the remaining sheet pan.
Meanwhile, heat 2 inches of oil in a medium Dutch oven until it reaches 375 degrees F on a deep-fry thermometer. Set a rack over a sheet pan.
Using scissors, cut each nori and rice paper sheet in half. Then cut each half in half again so that you have 4 pieces per sheet. Continue until you have 24 pieces.
Fry each piece, rice paper side down, until the rice paper is puffed and bubbly, about 5 seconds. The sheets will curl up; if you want them to be flatter or cup-shaped, just hold them open using tongs while they fry. Drain the snacks on the rack. Season with salt. Enjoy warm or room temperature as is, or serve with wasabi mayo or your favorite dip if using.