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Miso Soup Potato Chips Recipe

Daniel Gritzer
Published: Last Updated:
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

Directions

  1. 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.

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Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors
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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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