102102 M AY 2019
Seaweed-and-Seed Crisps
ACTIVE 15 MIN; TOTAL 1 HR 45 MIN
SERVES 6Sweet, savory, and salty, these seaweed-
laced crackers are reminiscent of light
and crunchy granola bars and are great as
a snack served with a dip, on a cheese
board, or crumbled over yogurt.Canola oil, for frying
1 cup cooled cooked wild rice
13 / 4 tsp. plus a pinch of sea salt, divided
1 cup flax seeds(^3) / 4 cup sesame seeds, toasted
(^1) / 2 cup 1-to-1 Simple Syrup (see sidebar
on p. 99)
(^1) / 3 cup hemp seeds
(^1) / 4 oz. dried seaweed (such as nori,
wakame, sea palm, or sea lettuce),
finely chopped
- Preheat oven to 250°F. Line a baking
sheet with a silicone mat. - Pour about 2 inches of oil into a
medium-size high-sided saucepan, and
heat over medium to 350°F. Add rice in
batches (oil will splatter), and cook until
slightly puffed and crisp, about 10 sec-
onds. Using a fine mesh spider, remove
rice, and drain on paper towels. - Season puffed rice with a pinch of
salt; let cool slightly. Transfer to a
medium bowl. Add flax seeds, sesame
seeds, simple syrup, hemp seeds, sea-
weed, and remaining 1^3 / 4 teaspoons
salt. Stir until well combined, and
transfer to prepared baking sheet.
Spread mixture in a thin, even layer.
Bake in preheated oven until crisp, 1
hour to 1 hour and 30 minutes. Let
stand until cool enough to handle, and
break into pieces.
MAKE AHEAD Crisps may be stored in
an airtight container or ziplock plastic
bag up to 1 week.
—MATTHEW KAMMERER, HARBOR HOUSE
INN, ELK, CALIFORNIA