Don’t you just love the sensation of food crunching between your teeth. I do. You need to try nori chips made from seaweed.
I admit it, I’m addicted to CRUNCH!!! potato chips, tortilla chips, popcorn, etc. I can’t get enough of them, and the good thing is they’re all gluten-free—or is that a not-so-good thing… I light up when I’m served something new and gluten-free to crunch on. I really like roasted seaweed snacks that you get in Korean and Japanese stores. When you’re craving a little something that’s not a sweet, they’re perfect. BUT they’re just sorta crunchy, more crispy, but flimsy. These nori chips and crunchy and sturdy. You can use them to scoop or dip and you can put food on top of them, too. I made them for the first time as scoopers for tuna poke.
Tuna poke with nori chips
- 2 ounces glutinous rice flour
- 1/4 -1/2 cup water
- 10 nori sheets (7” x 8”, roughly)
- kosher salt
- oil for deep frying
- In a small bowl, mix glutinous rice flour with enough water to make a paste the consistency of thin glue. Season with kosher salt and freshly ground black pepper.
- Cut nori into four pieces 3.5” x 2”, roughly. With a pastry brush, brush both sides of the nori with the rice flour mixture lightly. Carefully turn it over and brush the other side. Sprinkle with extra salt if desired. Allow nori to dry for about 15 minutes. In the meantime, heat at least 1/2” of oil in a heavy sauce pan until 365°. Set up a paper towel lined plate to drain the nori.
- When oil comes to desired temperature, fry nori, one piece at a time for about 30 seconds on each side. Drain on paper towels.
I served these with tuna poke, but you could serve it with any kind of fish tartare.