Nori Spiced Homemade Potato Chips

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Wine Pairing by Grapefriend
Recipe via Salted and Styled

One of the best potato chips we’ve ever eaten. If you have to fall off your diet, fall deep into the sea with this one! 

Nori Spiced Homemade Potato Chips
serves 2 

1 medium-large Russet potato
1 teaspoon kosher salt
Vegetable oil for frying

Using a mandoline, slice potato very thin. One medium-large potato will yield about 32 slices. In a large bowl of water sprinkle the kosher salt. Place potato slices into the water and allow to soak for 30 minutes. Remove and let dry on a paper towel.

Heat about 3-4″ of oil to 375 degrees F. Working in batches, fry the potatoes for 1-3 minutes or until just golden brown. Remove with a slotted spoon or spyder to a paper towel lined tray and sprinkle with Salted and Styled Nori Seasoning Salt. Serve immediately.

Wine Pairing by Grapefriend:
Anything fried – but especially potato chips – are perfection when paired with sparkling wine. Grease loves bubbles as much as Homer loves Marge. For these seaweed salt versions, try a less fruity sparkling wine like a Cava.


Libbie’s Food Styling Props: Bottom layer surface is a zinc table top from Bastille Metal Works, old blue wood from Southern Pine Company, Fabric from Effiloche in Montreal, Bowl is hand thrown and I don’t remember where I picked it up, Salt is in a blue vintage butter keeper top that I bought in Montana at an antiques store, Bamboo spoon Chia brought home from Malaysia.  – See more at: