Chef Ryan Poli Formerly of Butter—Chicago, IL
Adapted by StarChefs.com
January 2007

Yield: 8 Servings

Ingredients:

Nori Salt:

• 3 7 by 8-inch sheets of nori seaweed
• 3 Tablespoons kosher salt
  
  Chips:
• Vegetable oil, for frying
• 2 large baking potatoes, peeled,1/16-inch slices

Method:
For the Nori Salt:
Preheat oven to 325° F. On a baking sheet, toast the nori in the oven until brittle, approximately 10 minutes, and then grind in a mini food processor. Mix the nori powder with the salt.

For the Chips:
In a large pot, heat 2 inches of vegetable oil to 350° F over moderately high heat. Rinse the potatoes until water runs clear, and then pat them dry. Working in small batches, fry the potato slices, stirring occasionally, until golden, approximately 3 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips with the nori salt and serve.