Easy Kombu Chips (Kelp Chips)
In Japan, where kombu (kelp) is used daily to make dashi stock, there are many ways to reuse leftover kombu. Kombu Chips are one of the simplest options. The ocean-like flavor of the kombu, combined with its crispy texture, makes them a tasty snack.
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Servings: 2
Ingredients
- 1.8 oz kombu (kelp) leftover from making dashi (equivalent to about 0.35 oz/10 g of dried kombu before making dashi)
- ⅙ tsp salt (for a savory flavor) or sugar (for a sweet flavor)
Instructions
- If your kombu is damp, pat it dry with paper towels beforehand. 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, then mix well to ensure they are evenly coated.
- Place a sheet of parchment paper on a microwave-safe plate and arrange the kombu pieces, overlapping them as little as possible. Then, cover the kombu with a paper towel to prevent it from splattering during cooking.
- Microwave the plate on medium power (500W) for about 5-7 minutes. You will know it is done when the popping sound stops.
Notes
- Not suitable for storage as it is prone to absorbing moisture.
- Do not add oil to the kombu before microwaving—it can cause sparks or even start a fire.
Nutrition
Calories: 10.72kcal Carbohydrates: 2.38g Protein: 0.42g Fat: 0.14g Saturated Fat: 0.06g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.03g Sodium: 58.13mg Potassium: 22.2mg Fiber: 0.33g Sugar: 0.15g Vitamin A: 28.94IU Vitamin C: 0.75mg Calcium: 41.91mg Iron: 0.71mg
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