Easy Korean Seaweed Chips

Korean Seaweed Chips aka Gim Bugak. An addictive, savory, crunchy simple snack made of roasted seaweed and rice paper deep fried in oil. A popular treat in South Korea. Ready in 20 minutes! I also share how to make these in the air fryer. See notes section below.

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Prep Time 15

Cook Time 5

Total Time 20

Course Snack

Cuisine Korean

Servings

Calories per serving 36 kcal

Ingredients

4 sheets Nori or Roasted Seaweed
4 sheets Rice paper
1 cup vegetable oil or any neutral tasting oil
Water to moisten rice paper
2 teaspoon Salt add more if needed
2 tsp garlic powder add more if needed (optional)
2 teaspoon toasted sesame seeds add more if needed

Instructions

On a clean working surface, lay out a sheet of roasted seaweed, rough side up. Evenly sprinkle salt, garlic powder and sesame seeds on top of the seaweed.
Soak rice paper in warm water just until wet then remove from water (do not over soak). Quickly place it over the roasted seaweed sheet. Press down on rice paper until it sticks to seaweed. Fold the corners of empty seaweed inward and the sides of the hanging rice paper inward.
Transfer to a cooling rack to dry as you work on other pieces.
Dry until the rice paper isn’t sticky to touch, this will take some time. Tip: Use a blow dryer or a heat gun, blow dry the rice paper until dry on the hottest setting.
Using clean kitchen scissors cut each sheet into equal sized triangles.
Over medium heat, add vegetable oil and once it’s hot (place a wooden chopstick and look for bubbles). Deep fry the triangles rice paper side down until they become crispy, white with a very slight light brown tone, about 10-15 seconds. Do not over fry until it's dark brown or it'll taste burnt.
Transfer chips to a cooling rack to drain excess oil (excess oil will create soggy chips). Season with more salt to taste if needed. Enjoy!

Notes

These are best consumed same day. If you wish to store, pack in a Ziplock bag and store in freezer.

Can I make these in the air fryer?

Yes! They won't become crackly or bubble but they will be crispy and healthier! Follow these instructions:

Lay out a sheet of roasted seaweed on a clean working surface.
Soak rice paper in warm water just until wet and apply to roasted seaweed. Press down until the rice paper sticks to seaweed. Fold any hanging seaweed or rice paper inward.
While the rice paper is still moist, sprinkle enough salt and sesame seeds across the sheet.
Allow this to dry or blow dry until rice paper is no longer sticky.
Use a sharp knife or scissor to cut into triangles.
Place them flat in the air fryer basket, do not overlap. Lightly spray chips with oil. Then place a wired rack that fits your air fryer basket on top of the chips. This prevents the chips from flying around touching the hot element.
Air fry at 350 F for 3 minutes until crispy.

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