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
- Line a plate with two layers of paper towels and set aside.
- 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.
- 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.
- Remove the chips with tongs and drain on the paper towel lined plate until they are cook enough to eat. Serve warm.