Deliciously salty, these sea botanical crisps make an unexpected addition to charcuterie boards. Or bake as a sheet and grind crisps into a seasoning for an instant hit of umami.
- 1 Preheat oven to 350ºF (176ºC). Mix all ingredients in medium bowl until well blended. Spoon tablespoonfuls of mixture on parchment-lined sheet pan about 1-inch (2 1/2-cm) apart. Using back of measuring spoon, flatten each mound of mixture into a 2-inch (5-cm) circle.
- 2 Bake 8 to 10 minutes or until golden brown. Cool completely on pan. Serve with your favor charcuteries or enjoy as a savory snack. Store Crisps in airtight container in refrigerator.
Test Kitchen Tips:
•Dulse, like kelp and nori, is an edible seaweed. The reddish-purple, leafy plant grows on the northwestern Pacific and northern Atlantic coasts. Dulse is typically dried immediately after harvest to preserve freshness before packaging. Dried dulse provides rich umami flavour and has even been compared to the flavour of bacon, especially when cooked. You can find dried dulse in whole leaves, flakes, or granules. It is typically found in the Asian aisle at many grocery stores or through online retailers.
•Spread Parmesan-dulse mixture into and even layer on parchment-lined pan. Bake as directed until golden. Cool completely and crush into a coarse powder. Use as a seasoning blend to add umami flavour to your favorite dishes.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon