Crispy gim bujak (rice paper chips)

Seasoned rice paper chips meet nori for an addictive, crispy snack packed with umami from roasted seaweed, togarashi, sesame seeds and garlic powder. These make for an excellent snack on their own, but you can take them to the next level by serving them with kimchi, Japanese mayo and a little pickled ginger on the side.

Credit: Jiwon Kim

• serves

  4-6

• prep

  10 minutes

• cook

  1:15 hour

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Cooking

PG

series • 

Cooking

PG

Ingredients

• 5 dry roasted seaweed sheets (also known as nori or gim)
• 1 tsp salt, plus extra to taste
• 1 tsp garlic powder, plus extra to taste
• 2–3 tsp togarashi, plus extra to taste
• 2 tsp sesame seeds
• 5 large rice paper sheets
• 1 cup (250 ml) vegetable oil (or any neutral oil)
• Japanese mayonnaise, finely chopped kimchi, roughly chopped coriander, pickled ginger, to serve (optional)

Instructions

1. Place a sheet of roasted seaweed (rough side up) on a clean working surface. Sprinkle evenly with salt, garlic powder, togarashi and sesame seeds.
2. Briefly dip a sheet of rice paper in cool water, just until moistened. Shake off any excess water (don’t over-soak), then press directly onto the seasoned nori until it sticks. Fold any overhanging seaweed corners onto the rice paper. Place on a wire rack to dry, while you repeat with the remaining seaweed sheets and rice paper.
3. Preheat the oven to 50°C or the lowest temperature it can go, then bake the sheets for 60 minutes, or until completely dry (alternatively, you can use a hair dryer on its hottest setting – to dry the rice paper side until no longer sticky!).
4. Heat the oil in a small saucepan to 175°C. Use kitchen scissors to cut the rice paper sheets into triangles, then fry, rice paper side-down, for 10-15 minutes, or until white, crackled and lightly golden on the edges. Do not over-fry. Transfer to a wire rack and sprinkle with extra salt (and togarashi if you like!).
5. Serve the chips with Japanese mayonnaise, kimchi, coriander and pickled ginger on the side, if using.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.