Miso Soup Potato Chips

By johnwhorfin

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Ingredients

1 recipe Extra-Crunchy Potato Chips (see note above)
2 single-serving packets instant miso soup mix (about 20 grams)
10 sheets seasoned nori snack sheets, crumbled
Kosher salt

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive.

Makes 1 large bowl potato chips

instant miso soup mix

While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle miso soup mix and nori all over. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl; season with salt if necessary. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.