CRISPY DULSE CHIPS FOR SEA VEGETABLE LOVERS
Make and share this Crispy Dulse Chips for Sea Vegetable Lovers recipe from Food.com.
Provided by Prose
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat oil over medium heat in a large skillet. Add dulse to pan. If there are any large pieces, you can pull them apart first. Heat for a minute or two, until the dulse turns golden brownish and shrinks. Turn over with a fork or spatula and heat for another minute or so. Do not let it turn black.
- Drain on paper towels and immediately sprinkle with some sesame seeds and/or salt, if desired. I, personally, find that it tastes salty enough without adding any salt.
- Cool and enjoy! Store leftovers in an airtight container.
CRISPY VEGETABLE CHIPS
A medley of vegetables sautéed in a wok or pan. Served with a salad, these Vegetable Chips make a great accompaniment to grilled fish or BBQd meats. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.
Provided by bluemoon downunder
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
- Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
- Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
- Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
- Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley.
Nutrition Facts : Calories 182.2, Fat 8.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 68.1, Carbohydrate 25, Fiber 5.6, Sugar 6.3, Protein 2.6
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