Crispy Seaweed Chips
Cook 1 1/2 cups water with 1/2 cup glutinous rice flour over medium heat for about 5 minutes, stirring, into a thick, slightly translucent paste, and cool it completely before it touches the seaweed. Dry the coated sheets at 80°C until they are stiff with no soft spots, edges included, because any remaining moisture makes the chips limp when fried. Fry one sheet at a time in 180°C oil and lift it out within 2 to 3 seconds of puffing, since seaweed burns instantly in oil that is too hot.
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The frying is over in seconds.
Read more
Almost all the time goes into drying the paste-coated seaweed until it is stiff right to the edges. Because glutinous rice paste is spread on, the sheet folded, and the top coated again, it puffs up far thicker than a single sheet in the hot oil, with sesame seeds set into the crisp shell.
Ingredients
Instructions
- 1
In a saucepan, whisk 1.5 cups water, 0.5 cup glutinous rice flour, and a pinch of salt until no dry lumps remain.
Set over medium heat and stir all the way across the bottom with a wooden spoon.
- 2
After about 5 minutes, turn off the heat when the paste becomes thick and slightly translucent.
Spread it thinly on a wide plate or bowl and cool completely at room temperature before touching the seaweed.
- 3
Lay each gimbap seaweed sheet flat with dry hands.
Spread a thin layer of cooled paste over one half, fold the plain half over it, press gently to stick, then coat the top with another thin layer.
- 4
Before the top paste dries, divide 1 tablespoon sesame seeds over the sheets and scatter evenly.
Arrange them in a single layer, without overlap, and dry in a dehydrator or air fryer at 80 degrees Celsius.
- 5
Dry until the seaweed feels stiff, does not bend easily, and has no soft spots.
Check the edges as well as the center, because any remaining moisture will make the chips limp when fried.
- 6
Heat 2 cups cooking oil to 180 degrees Celsius and fry the dried sheets one at a time.
As soon as a sheet bubbles and puffs, lift it out within 2 to 3 seconds, drain well, and serve while crisp.
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