Ingredients
152 g | water |
44 g | tapioca starch |
2 g | roasted nori sheets (10 sheets) |
25 g | malt vinegar powder |
20 g | kosher salt |
880 g | vegetable oil |
⅔ cup water |
⅓ cup tapioca starch |
10 sheets roasted nori |
3 tablespoons malt vinegar powder |
2 tablespoons kosher salt |
1 quart vegetable oil |
Essential Equipment
- Reusable Silicone Pan Liner
- Digital Thermometer
- Digital Kitchen Scale
Instructions
- 152 g water
- 44 g tapioca starch
- Working quickly, using rubber spatula, transfer tapioca mixture to prepared sheet and spread into thin, even layer that covers pan liner, wetting spatula as needed to limit sticking. Turn off oven and let oven cool with door shut for 10 minutes.
- Transfer sheet to oven and let dry until tapioca pulls away from pan liner, 1½ to 2 hours. Peel tapioca sheet off pan liner and flip over. Return sheet to oven and let dry until tapioca sheet is firm but still slightly pliable, about 1 hour longer.
- Let tapioca sheet cool completely, then break into rough 2- to 3-inch pieces. (At this point, chips can be stored in airtight container for up to 1 week.)
- 2 g roasted nori sheets (10 sheets)
- 25 g malt vinegar powder
- 20 g kosher salt
- 880 g vegetable oil
- Toss puffed chips with nori mixture to coat; serve immediately.
Instructions
- ⅔ cup water
- ⅓ cup tapioca starch
- Working quickly, using rubber spatula, transfer tapioca mixture to prepared sheet and spread into thin, even layer that covers pan liner, wetting spatula as needed to limit sticking. Turn off oven and let oven cool with door shut for 10 minutes.
- Transfer sheet to oven and let dry until tapioca pulls away from pan liner, 1½ to 2 hours. Peel tapioca sheet off pan liner and flip over. Return sheet to oven and let dry until tapioca sheet is firm but still slightly pliable, about 1 hour longer.
- Let tapioca sheet cool completely, then break into rough 2- to 3-inch pieces. (At this point, chips can be stored in airtight container for up to 1 week.)
- 10 sheets roasted nori
- 3 tablespoons malt vinegar powder
- 2 tablespoons kosher salt
- 1 quart vegetable oil
- Toss puffed chips with nori mixture to coat; serve immediately.