This recipe is inspired by my favorite childhood snack Calbee Nori Shio Potato Chips. Have you tried it? Hope you enjoy! This recipe is perfect for when you just want to show off. This savory recipe will be your go to snack that also pairs perfectly with any protein for a hearty dinner.
Save this homemade furikake inspired seasoning and try it with Roasted Chicken or crispy tofu!
3-4 medium red potatoes (about a pound)
2-3 tablespoons neutral oil
1 large sheet of nori (seaweed), un-toasted. For a shortcut you can use seasoned already toasted snacking nori you can buy at the grocery store, 2-3 sheets
1 tablespoon toasted sesame seeds
1 plus 1/2 teaspoon of salt, or more to taste
1/8 teaspoon granulated sugar
1/8 teaspoon MSG
For the spicy mayo
3 tablespoons kewpie mayo, or mayonnaise of choice
1 tablespoon sriracha
1/2 teaspoon lime or lemon juice
1/2 teaspoon toasted sesame oil
Preheaf oven to 425 degree F
Cut potatoes into 1/2 inch wide wedges, spread cut potatoes onto large sheet tray and toss with 1 teaspoon of salt and neutral oil (start with 2 tablespoons and if you need more add the extra tablespoon). Roast potatoes for 25-30 minutes or until potatoes are golden and crispy. Tossing half way ensuring browning on all sides.
While the potatoes are roasting, make the nori seasoning. If starting from un-toasted/ unseasoned nori, lightly toast the sheet over open flame on the stove. Do not touch the nori to the flame as it will burn, you will know the nori is toasted once it is shiny and a little fragrant.
Using your hands or an electric spice grinder, pulverize the nori. If using an already toasted and seasoned nori, you’ll start here. In a small bowl add ground nori, toasted sesame seeds, the remaining 1/2 teaspoon of salt, sugar and MSG.
Once potatoes are roasted, add them to a large bowl lined with paper towel. This will soak up any excess oil. Remove the paper towels add the nori seasoning tossing the potatoes to coat completely. Add more salt if needed, to taste.
To make the spicy mayo, mix all ingredients in a small bowl. Add more sriracha and lime juice to taste.
Plate potatoes and serve with spicy mayo on the side. Serve immediately.