Seaweed Salt & Vinegar Tapioca Chips

Instructions

1. • ⅔ cup water 
   • ⅓ cup tapioca starch
   Adjust oven rack to middle position and heat oven to 375 degrees F/190 degrees C. Line rimmed baking sheet with reusable silicone pan liner. Thoroughly whisk together water and tapioca starch in large saucepan. Place over medium-high heat and cook, stirring constantly with rubber spatula, until mixture thickens and turns sticky, 30 to 60 seconds. Continue to cook, stirring constantly, until mixture turns from opaque white to transparent, 3 to 4 minutes.
2. 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.  
3. 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.
4. 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.) 
5. • 10 sheets roasted nori 
   • 3 tablespoons malt vinegar powder
   • 2 tablespoons kosher salt
   Tear nori into small pieces and grind to fine powder in spice grinder or blender. Combine nori powder, vinegar powder, and salt.   
6. • 1 quart vegetable oil
   Line rimmed baking sheet with paper towels. Heat oil in large saucepan over medium-high heat to 400 degrees F/200 degrees C. Fry 4 chips at a time until puffed but not browned, 15 to 30 seconds, adjusting heat as necessary to maintain oil temperature of 400 degrees F/200 degrees C. Transfer puffed chips to prepared sheet. Repeat with remaining chips.  
7. Toss puffed chips with nori mixture to coat; serve immediately.