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Spring Challenge Day 28- Kombu Chips

Kombu chips-by Aveline Kushi

4-5 medium sized kombu strips

Light sesame oil

If very salty dust off the kombu with a wet sponge. Break the kombu into 1 inch pieces. Heat at least 1 inch of oil to 375 degrees in a pot. When the oil is hot, but not smoking, add several of the kombu pieces to the hot oil. Deep-fry for 1-2 minutes or until crispy. Remove, and drain the seaweed of excess oil on a paper towel. Serve in a basket or bowl lined with a napkin to absorb oil.

Variations: Other vegetables can be deep fried this way. Carrots make especially good chips.

-Goes great with a beer!

-A little too salty and strong for kids, give sparingly .

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