Crispy Dulse Chips For Sea Vegetable Lovers Recipes
CRISPY DULSE CHIPS FOR SEA VEGETABLE LOVERS
Make and share this Crispy Dulse Chips for Sea Vegetable Lovers recipe from Food.com.
Provided by Prose
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat oil over medium heat in a large skillet. Add dulse to pan. If there are any large pieces, you can pull them apart first. Heat for a minute or two, until the dulse turns golden brownish and shrinks. Turn over with a fork or spatula and heat for another minute or so. Do not let it turn black.
- Drain on paper towels and immediately sprinkle with some sesame seeds and/or salt, if desired. I, personally, find that it tastes salty enough without adding any salt.
- Cool and enjoy! Store leftovers in an airtight container.
CRISPY VEGETABLE CHIPS
A medley of vegetables sautéed in a wok or pan. Served with a salad, these Vegetable Chips make a great accompaniment to grilled fish or BBQd meats. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.
Provided by bluemoon downunder
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
- Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
- Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
- Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
- Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley.
Nutrition Facts : Calories 182.2, Fat 8.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 68.1, Carbohydrate 25, Fiber 5.6, Sugar 6.3, Protein 2.6
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