Korean Seaweed Crisp Recipe

korean seaweed crisp snack recipe— 김튀각

I’ve got another #top14allergenfree recipe for ya!

crispy

homemade

dare I say healthy

deliciously umami

3-Ingredients

Rice paper (Vietnamese spring roll wrap)

Organic Seaweed (raw/unroasted brands we love: seasnax / gimme)

Healthy fat (I.e. 100% avocado oil @primalkitchen , coconut oil, beef fat / tallow or ghee if not allergic to cow’s milk)

How to make Korean seaweed crisps

•Soak rice paper in warm water for a few sec. Just enough time to make it stick to the seaweed sheet

•Allow the rice paper to thoroughly stick and dry onto the seaweed sheet (set it & forget it!)

•With scissors cut into little rectangles

•Heat oil at medium until you see bubbles

•Throw in the cut square making sure the rice paper side is up and fully submerge it by pressing it down with wooden chopsticks for no more than 10-15 sec.

Notes

•This method rapidly transforms the damp seaweed + rice paper square into a puffy white crisp!

•Keep the oil at 300-350°F as the temperature of oil & duration of frying alters the crisps’ taste and texture.

•make sure this nori / gim (김) snack is deep fried in a healthy fat and choose quality nori (organic + one without a lot of holes in the sheet!)

•It looses its crispy texture if you keep it out for too long after it’s been fried - serve shortly after it’s cooled down

•Optional: sprinkle a pinch of sugar or seasoning of choice to make it more flavorful. We enjoy it straight without any sugar… sooo yum 🤤

who says allergy life has to be boring/not yummy?! Let me know if you try this recipe / if you have any questions!