Heating potato chips in the oven primes them to take on a new layer of flavor—like this seasoned nori blend inspired by Hawaiian hurricane popcorn. Don’t skip the sugar, as it’s a must for achieving the ideal sweet-salty balance. True hurricane aficionados can mix arare, or Japanese rice crackers, in with the chips at the end for even more crunch.
What you’ll need
Blender
$40 At Amazon
Fish Spatula
$18 At Amazon
Rimmed Baking Sheet
$35 At Amazon
Small Bowl
$35 At Amazon
Recipe information
Total Time
10 minutes
Yield
8–10 servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
Transfer chips to a large bowl to serve.
Do Ahead: Chips can be seasoned 1 day ahead. Store airtight at room temperature.
Recipe notes
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