Prevent your screen from going dark
Makes about 1 1/2 cups
Heat 1 cup any relatively neutral vegetable oil in a heavy saucepan to about 300°F. I used safflower but grapeseed or canola (if you like it) are good choices, too. Remove the pot from the heat and stir in 1 cup crumbled wakame or hijiki. (Or try other kinds. I even made a batch with some dried sea parsley my sister sent me from Brittany.) You can add up to 1/4 cup dried spices, chiles, nuts or seeds, or aromatics like dehydrated minced ginger and dehydrated garlic. For safety, whatever seasonings you add must be dried, not fresh. The version in the photo had dehydrated ginger, star anise, and lots of coarsely ground black pepper. Let the seaweed crisp steep, covered, until cool, then refrigerate in a covered glass or stainless steel container for up to a month.
— Recipe developed by Kerri Conan