Seaweed Wasabi Rice Chips

RECIPE

Servings 36-48 chips| Prep Time 15 minutes| Total Time 45 minutes

INGREDIENTS 

12 CUP Non-Stick Cupcake Tin

Toothpicks

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40 g brown rice flour

40 g white rice flour

1/4 tsp fine pink himalyan salt

1/8-1/4 tsp wasabi powder (OPTIONAL)

1/2 sheet Premium Sushi Roasted Seaweed (Nori)

175 g water

1 T olive oil

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1/4 tsp Maldon Salt

DIRECTIONS

1. Preheat the Oven to 400˚F and set oven rack to middle level.

2. Whisk together the rice flours and salt.

3. OPTIONAL: Add the wasabi powder and whisk thoroughly.

4. Using a pair of scissors, cut the 1/2 sheet of Nori into small slivers.

5. Add the slivered Nori to the flour mixture and mix with a fork.

6. Add the water and oil and combine thoroughly using a fork.

7. Pour approximately 1/2 teaspoonful amount of the batter into each cupcake mold section, just enough to barely (and thinly) cover the bottom of the cupcake pan.

8. Sprinkle lightly with Maldon Salt and place in the oven for approximately 5 minutes, until you can lift the edge with a toothpick.

9. Using a toothpick, LIFT each piece of half-baked seaweed rice cracker and flip it over. Place the cupcake tin back into the oven and bake an additional 5 minutes.

10. Repeat 3-4 times until all of the rice/seaweed batter is gone.

11. To crisp up the round chips, place them all in a single layer onto a parchment paper lined cookie sheet and bake an additional 3-5 minutes until done.