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Hurricane Chips

3.0

(1)

Hurricane Chips on a marble surface
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams

Heating potato chips in the oven primes them to take on a new layer of flavor—like this seasoned nori blend inspired by Hawaiian hurricane popcorn. Don’t skip the sugar, as it’s a must for achieving the ideal sweet-salty balance. True hurricane aficionados can mix arare, or Japanese rice crackers, in with the chips at the end for even more crunch.

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What you’ll need

Recipe information

  • Total Time

    10 minutes

  • Yield

    8–10 servings

Ingredients

10 seasoned toasted seaweed snacks
1 Tbsp. sugar
1 Tbsp. sesame seeds
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. crushed red pepper flakes or mild red pepper flakes
1 8–10-oz. bag kettle-cooked potato chips

Preparation

  1. Step 1

    Preheat oven to 425°. Tear each of 10 seasoned toasted seaweed snacks into a few pieces, then place in a blender. Add 1 Tbsp. sugar; blend until seaweed is reduced to very small pieces, about 1 minute. Add 1 Tbsp. sesame seeds and process until combined, about 30 seconds. Transfer to a small bowl and mix in 1 tsp. garlic powder, 1 tsp. onion powder, and ½ tsp. crushed red pepper flakes or mild red pepper flakes.

    Step 2

    Spread one 8–10-oz. bag kettle-cooked potato chips out on a large rimmed baking sheet; bake until slightly darkened, about 4 minutes. Remove from oven and immediately sprinkle seaweed mixture over; gently toss to coat (a fish spatula works well if you have one).

    Step 3

    Transfer chips to a large bowl to serve.

    Do Ahead: Chips can be seasoned 1 day ahead. Store airtight at room temperature.

TagsSnackDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuick30 Minutes or LessMake AheadOven BakeHawaiianAmericanNoriSeaweedChristmasThanksgivingSuper BowlBon Appétit

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