A yummy new way to enjoy poke! I saw the idea for the seaweed rice paper chips on Tastemade Japan’s Instagram a few days ago, and had to try it out! The chips are actually really yummy on their own with sea salt sprinkled on them, but I had some sashimi grade salmon in the fridge and thought the seaweed chips would be the perfect vessel for poke. The spicy, creamy poke paired with the extra crispy seaweed chips is the most amazing pairing of flavors and textures. Watch my Instagram Recipe Video here
Find sashimi grade salmon or ahi tuna at your local Japanese or Korean market
You’ll need rice paper + sushi nori to make the chips, if you can find the square shaped rice paper, that’s even better since you won’t have to cut them up
Cut out a square shape for the center
Cut the rice paper into quarters, this is how you lay them out on the nori
Bake them in a 210°F oven for about 10 minutes, this will dehydrate them and makes the rice paper puff up light and crispy
After they’ve been dehydrated, cut the sheet into quarters so you have 4 squares from each sheet
It’s best to use a deep fry thermometer to monitor the oil temp, you want it to stay around 370°F-380°F. It only takes about 5 seconds to fry each chip. It’s a little trick to fry these because you have to prevent them from curling into a roll shape, watch my Instagram Recipe Video here to see how I do it
The texture of these chips are so amazing, very light and extra crispy – you get the most satisfying crunch when you take a bite
5 Comments
Khang
December 15, 2021 at 10:36 am
Do you have an air fryer to see if you can make these chips in there? The deep frying seems to be the only fussy part about this
Van
December 15, 2021 at 2:24 pm
Hi, I actually already tried using an air fryer to see if it would work – I have an Instant Omni Pro, it didn’t turn out well for me, either they didn’t puff up at all or a few flew up to heating element and got burnt.
Amanda
March 23, 2022 at 1:56 pm
Can I bake them in my air fryer (Ninja Foodi) first or will they become too crispy you think?
Van
March 29, 2022 at 8:31 am
Hello, sorry this recipe doesn’t work in an air fryer (I’ve already tried) the chips never puff up.
Van
December 18, 2021 at 8:17 am
A few people have asked how long these stay crispy for, I’d say it’s best to consume them within 12 hours of making them. After frying, let them cool completely before putting them into an air tight container. At 12 hours, they are still crispy, but not quite as crispy as when they’re first fried.