Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chips
To deep-fry
To season
How it's done
Chips
Moisten a sheet of nori with a little water. Place a sheet of rice paper on top, pressing it down carefully so that the sheets stick together. Repeat the process with the remaining nori and rice sheets, leave to rest for approx. 5 mins. Cut the sheets into rectangles (approx. 3 x 5 cm)
To deep-fry
Heat the oil in a pan. Add the chips to the hot oil one by one, fry for approx. 3-4 secs. each until they puff up. Remove the chips with a slotted spoon, drain on kitchen paper.
To season
Mix the paprika and all the remaining ingredients in a small bowl, sprinkle on top of the warm chips.
| Tip: | These chips taste best fresh. |
|---|
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