Nori-Sesame Hurricane Chips

Name: Nori-Sesame Hurricane Chips
Yield: 8–10 servings
Ingredients: 10 seasoned toasted seaweed snacks; 1 Tbsp. sugar; 1 Tbsp. sesame seeds; 1 tsp. garlic powder; 1 tsp. onion powder; ½ tsp. crushed red pepper flakes or mild red pepper flakes; 1 8–10-oz. bag kettle-cooked potato chips

Kendra Vaculin8–10 servings Source

snack dinner dairy-free gluten-free nut-free vegan vegetarian easy quick 30 minutes or less make ahead oven bake hawaiian nori entertaining christmas thanksgiving super bowl

Ingredients

10 seasoned toasted seaweed snacks

1 Tbsp. sugar

1 Tbsp. sesame seeds

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. crushed red pepper flakes or mild red pepper flakes

1 8–10-oz. bag kettle-cooked potato chips

Method

Preheat oven to 425°. Tear each of 10 seasoned toasted seaweed snacks into a few pieces, then place in a blender. Add 1 Tbsp. sugar; blend until seaweed is reduced to very small pieces, about 1 minute. Add 1 Tbsp. sesame seeds and process until combined, about 30 seconds. Transfer to a small bowl and mix in 1 tsp. garlic powder, 1 tsp. onion powder, and ½ tsp. crushed red pepper flakes or mild red pepper flakes.

Spread one 8–10-oz. bag kettle-cooked potato chips out on a large rimmed baking sheet; bake until slightly darkened, about 4 minutes. Remove from oven and immediately sprinkle seaweed mixture over; gently toss to coat (a fish spatula works well if you have one).

Transfer chips to a large bowl to serve. Do Ahead: Chips can be seasoned 1 day ahead. Store airtight at room temperature.