Reprinted from Vegan Cooking For Dummies, by Alexandra Jamieson (Wiley, 2010)
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.