Miso Soup Potato Chips Recipe
This is what miso soup would taste like, if it were crisp and crunchy. [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.
Read more: Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors
- Yield:Makes 1 large bowl potato chips
- Active time: 5 minutes
- Total time:5 minutes
Ingredients
- 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
Directions
-
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.
This Recipe Appears In
Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors
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