Kombu Chips

Kombu Chips

Kombu Chips  (Alexandra Jamieson)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Who knew seaweed could be a snack? Kombu is one of the highest sources of iodine, and these chips are a combination of salty and sweet, and have a slightly chewy texture. Pair them with hummus or your favorite dip and enjoy a great healthy alternative to fatty potato chips. 


  • 8 6-inch pieces kombu seaweed
  • 4 tablespoon Coconut oil or olive oil


Step 1:

  • Line a plate with two layers of paper towels and set aside.

Step 2:

  • Using a damp, clean sponge or additional paper towels, wipe each piece of kombu to remove the excess natural salt and minerals, which appears as a white, chalky film. Break the pieces into 2- to 3-inch pieces.

Step 3:

  • Warm the oil in a heavy-bottomed skillet over medium heat. Add a few pieces of kombu to the skillet and cook for 2 minutes on each side, or until the chips begin to turn golden brown.

Step 4:

  • Remove the chips with tongs and drain on the paper towel lined plate until they are cook enough to eat. Serve warm.