Korean seaweed chips with rice paper (kimbugak)

Vegan Aperitif fingerfood Asian cuisine
Total: 25 min. | Active: 20 min.
vegan, lactose-free, gluten-free

Kimbugak is an irresistible Korean snack. These delicate chips made from rice paper and nori seaweed are deep-fried until they are golden brown and crisp. Each bite releases the delicate flavour of the sea, which is made especially tasty by the addition of spices. Perfect for a special aperitif or simply as a snack to nibble on. For an even more intense crunch, you can also use two layers of rice paper for each sheet of seaweed. This makes thicker, extra crispy chips.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 portions

Chips
8  nori sheets
8  rice paper for spring rolls
To deep-fry
1 ½ dl oil, for deep-frying
To season
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 pinch salt

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.

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