homemade potato chips with nori salt
photo by Jennifer Johnson
Seaweed sheets typically reserved for sushi add an unusual but delicious depth of flavor to our favorite crunchy snack food. Making potato chips from scratch isn’t hard, but there are a few things to note before you start. Using a mandoline for slicing the potatoes will provide you with the best, most even pieces, and depending on the thickness, the cooking time will vary. We also prefer to soak the rinsed potato slices in a water/vinegar mixture before frying to help ensure even cooking.
2 nori seaweed sheets (7x8 inches)
1 tablespoon kosher salt
2 large baking potatoes, peeled or unpeeled
6 cups water
1/4 cup white vinegar
Vegetable oil, for frying
Preheat oven to 325°F.
Place nori sheets on a baking sheet and toast for about 10 minutes. Remove and break into small pieces. Using a food processor, grind nori until almost powdered. Transfer to a bowl and stir in salt. Set aside.
Using a mandoline or a very sharp knife, slice potatoes about 1/16-inch thick. Place slices in a colander, and rinse under cold water until water runs clear. Transfer potatoes to a bowl and add about 6 cups water, or enough to cover potatoes. Stir in vinegar and allow potatoes to sit for about 30 minutes.
Drain potatoes and lay out in a single layer. Pat potatoes completely dry.
In a pan with high sides, heat about 2 inches of oil to 325°F over medium-low heat. Working in small batches, fry potato slices, turning each as it cooks, until golden brown, 2-5 minutes. Remove with a slotted spoon, transferring to a paper towel-lined plate. Season lightly with nori salt. Continue until all potatoes are cooked. Top with additional nori salt and serve immediately.
cook’s note: Keep extra nori salt in a covered container at room temperature for up to 3 days.