The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive.
Note: It's important that the chips are seasoned and flavored as soon as they come out of the oil, while they're still hot and glistening.
- 1 recipe Extra-Crunchy Potato Chips (see note)
- 2 single-serving packets instant miso soup mix (about 20 grams)
- 10 sheets seasoned nori snack sheets, crumbled
- Kosher salt
While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle miso soup mix and nori all over. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl; season with salt if necessary. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.