Miso Soup Potato Chips Recipe

Photograph: Vicky Wasik

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.

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 1 bowl potato chips

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  • 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


  1. 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.

Special equipment

mandoline slicer

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