Seaweed Crisps Recipe
By Adam Clark
I thought it might be nice to share some knowledge with you about our beautiful Cornish countryside. As some of you know, I have a passion for wild food and enjoy getting out and spotting ingredients that can be bought back to the kitchen.
There's great joy to be had in making the most of our local larder.
I’m sure as kids you all used to love looking, feeling and playing with the different seaweeds on the beach. Well, who knew that some of them can be turned into something delicious?
Here I am going to talk about sugar kelp, so called because of it’s lovely sweet flavour. It is also known as sweet oarweed.
It is a very common member of the kelp family and is distinctive for its long, dark brown curly edged belts. It's usual a good six inches wide and sometimes over six feet long.
You can normally find it very near or below the low tide mark, as it does not like too much exposure by the tide. You can normally see them hanging vertically in the water, swaying in the current.
So, to make delicious crispy sugar kelp crisps
1. Rinse the seaweed well in fresh water
2. Hang the fronds up to dry; they don't need to be completely brittle when you cook it, but they should at least be shrivelled and leathery (yes, really).
3. Cut across into two cm strips and fry in batches in at least one cm of hot sunflower oil.
4. In a matter of seconds the strips will puff up and change colour.
5. Remove with a slotted spoon and drain on kitchen paper.
So, there you have it…delicious sugar kelp crisps.
