Seaweed Crisps

Ingredients:

• Asian seaweed sheets (nori)

• Fresh ginger (thinly sliced)

• Salt (to taste)

• Seasoning of choice:

  lemon pepper, wasabi powder, or chilli powder

• Rice bran oil spray or rapeseed oil spray

• Cooking oil or sesame oil (for frying)

Method :

1. Prepare the Seaweed: Cut the seaweed sheets into your desired size—thin strips or small squares work best.

2. Slice the Ginger: Peel and thinly slice fresh ginger into matchstick-sized strips.

3. Start Cooking the Ginger: Pour a small amount of cooking oil or sesame oil into a pan and add the sliced ginger. Use low to medium heat.

4. Fry the Ginger: Let the ginger fry until it becomes fragrant and starts to turn slightly brown. Stir occasionally to avoid burning.

5. Add the Seaweed: Add half of the seaweed strips into the pan. Spray with oil and sprinkle your chosen seasonings (e.g. lemon pepper, wasabi powder, or chilli powder).Mix gently, then add the remaining seaweed and spray with more oil. Continue mixing to coat evenly.

6. Season and Crisp: As the seaweed starts to crisp up, add a pinch of salt and adjust seasoning to your taste. Mix well to ensure all pieces are seasoned and heated evenly.

7. Finish and Store:Continue stirring until the seaweed is crispy but not burnt. Once the ginger is golden brown and the seaweed is crisp, turn off the heat.

8. Transfer the mixture to a container to cool completely.

   Storage Tip:
   Store in an airtight container. Keeps well for 1 to 2 weeks.