By Elissa Wa
Take out the gimbap dried seaweed.
Wet the rice paper, making sure it is fully wet.
Place the wet rice paper on top of the seaweed.
Let it dry for about an hour.
To speed up the process, place the seaweed with rice paper on a baking sheet and microwave each side for 30 seconds.
Dry it a little more; if it’s too wet, it won’t fry correctly.
Cut it into pieces.
On low heat, slowly cook the oil. If a piece of rice paper pops up when dropped in, it’s time to fry the chips.
Fry the chips for 2-3 seconds on both sides.
Put the fried chips in a container and add garlic powder or kimchi powder.
Shake it to mix and enjoy your seaweed chips.
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By Elissa Wa
This recipe is ready in 65 and features seasoned dried seaweed, rice paper, garlic powder and other delicious ingredients. Contains 250 calories total.
Take out the gimbap dried seaweed.
Wet the rice paper, making sure it is fully wet.
Place the wet rice paper on top of the seaweed.
Let it dry for about an hour.
To speed up the process, place the seaweed with rice paper on a baking sheet and microwave each side for 30 seconds.
Dry it a little more; if it’s too wet, it won’t fry correctly.
Cut it into pieces.
On low heat, slowly cook the oil. If a piece of rice paper pops up when dropped in, it’s time to fry the chips.
Fry the chips for 2-3 seconds on both sides.
Put the fried chips in a container and add garlic powder or kimchi powder.
Shake it to mix and enjoy your seaweed chips.
Calories per Serving: 250
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