In Japan, where kombu (kelp) is used daily to make dashi broth, there are many ways to utilize leftover kombu. Kombu Chips are one of the easiest options. The ocean flavor of the kombu, combined with its crispy texture, makes them delicious.
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What is Kombu Chips?
Kombu Chips are made by seasoning rehydrated kombu and heating it until its moisture evaporates. Various cooking tools can be used for heating, but using a microwave is highly recommended. With this method, it takes less than 10 minutes to make them.
You can season them with salt for a savory flavor or with sugar for a sweet flavor. They have a texture similar to potato chips and offer the natural flavor of kombu. Since you can make them without oil, they are healthy and low in calories (although you can fry them if you prefer).
Nutritional benefits of kombu
Kombu is packed with nutrients. It is especially rich in soluble fibers such as alginates and fucoidans (the slimy substances released when kombu is simmered), which can help reduce the absorption of carbohydrates and fats and inhibit elevated cholesterol levels.
Additionally, it is known for its abundance of minerals, including calcium, magnesium, potassium, iron, and iodine. The composition of human blood and lymph resembles that of seawater, and kombu, which grows in the ocean, has the ability to absorb minerals from the sea while avoiding harmful substances. As a result, the minerals in kombu are said to be more easily absorbed by the body than those in common foods, with about 80% being utilized.
After making dashi broth, kombu is often discarded unless you know how to reuse it. However, learning how to reuse kombu with this recipe can help you consume all its nutrients.
Flavor options
Kombu chips can be flavored to your liking. There are several popular options in Japan, including:
- Salt
- Sugar
- Salt with sesame seeds
- Salt with shichimi (Japanese seven-spice chili pepper)
While plain salt and sugar are the most common choices, feel free to experiment with other combinations. It might also be interesting to try flavors that are popular in your area.
Various cooking methods
The recipe shares the easiest method to prepare this dish using a microwave, but in Japan, it is also common to make it in a frying pan. The advantage of using a frying pan is that it allows you to fry the kombu in oil. Although it requires an extra step to use a frying pan, the result is a more savory dish.
Alternatively, you can use an oven or a toaster oven. Feel free to try it with any cooking equipment you have available.
📋Step-by-step recipe
Ingredients
- 1.76 oz kombu (kelp) used to prepare dashi broth (Equivalent to approximately 0.35 oz (10g) of dried kombu before making dashi per 2 servings.)
- ⅙ tsp salt (for a savory flavor) or sugar (for a sweet flavor)
Instructions
🕒 Total: 8 mins
Step 1
Pat kombu dry with paper towels, then cut it into pieces slightly larger than bite-sized. Sprinkle either salt (for a savory flavor) or sugar (for a sweet flavor) over the pieces and mix well to ensure they are evenly coated.
Step 2
Place a sheet of parchment paper on a microwave-safe plate and arrange the kombu pieces so that they overlap as little as possible. Then, cover the plate with a paper towel.
Step 3
Place the plate in the microwave and heat on medium power (500W) for about 5-7 minutes. It is done when you no longer hear any popping sounds.
To Store
Not suitable for storage as it is prone to absorbing moisture.
Tips on how to make
- Before microwaving, cover the plate with a paper towel. This helps prevent messes in the microwave, as the kombu can lightly splatter during cooking.
- Do not add oil to the kombu before microwaving. Adding oil can cause sparks and potentially lead to a fire.
Recipe card
Easy Kombu Chips (Kelp Chips)
Ingredients
- 1.76 oz kombu (kelp) used to prepare dashi broth (Equivalent to approximately 0.35 oz (10g) of dried kombu before making dashi per 2 servings.)
- ⅙ tsp salt (for a savory flavor) or sugar (for a sweet flavor)
Instructions
- Pat kombu dry with paper towels, then cut it into pieces slightly larger than bite-sized. Sprinkle either salt (for a savory flavor) or sugar (for a sweet flavor) over the pieces and mix well to ensure they are evenly coated.
- Place a sheet of parchment paper on a microwave-safe plate and arrange the kombu pieces so that they overlap as little as possible. Then, cover the plate with a paper towel.
- Place the plate in the microwave and heat on medium power (500W) for about 5-7 minutes. It is done when you no longer hear any popping sounds.
Notes
- Not suitable for storage as it is prone to absorbing moisture.
- Do not add oil to the kombu before microwaving. Adding oil can cause sparks and potentially lead to a fire.
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