Crispy Rice Paper Nori Chips with Sea Salt & Togarashi Step-by-step instructions

Before you start

Before you start, set up your workspace: have a clean, dry surface for laminating, a pastry brush, and a pair of kitchen scissors. Beat the egg white in a small bowl until frothy. Measure the sea salt and togarashi into a small bowl for easy sprinkling.

Pour the frying oil into a deep skillet or pot, leaving at least 2 inches of headroom to prevent splattering. Place a wire rack over a baking sheet near the stove. Have tongs ready for lifting the chips out of the oil.

Instructions

Prep and Laminate

1. 1Laminate the Rice Paper with Nori
   Place a sheet of rice paper on a clean work surface. Using a pastry brush, coat the entire surface with a thin, even layer of beaten egg white. Lay a sheet of nori on top, pressing gently to adhere. Repeat with the remaining rice paper and nori, making 4 laminated sheets. Using kitchen scissors, cut each laminated sheet into 2-inch squares. You should have about 8 squares per sheet, 32 total.
   Look for The nori sticks flat without wrinkles; the squares are neat and uniform.
   Tip Work with dry hands; moisture makes the rice paper sticky. Keep the squares separated so they don't stick together.
2. 2Heat the Frying Oil
   Pour about 1 inch of neutral frying oil into a deep skillet or pot. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 375°F (190°C). Adjust the heat to maintain the temperature.
   Look for The oil shimmers and a tiny piece of rice paper sizzles immediately when dropped in.
   Tip If the oil is too cool, the chips absorb oil and turn greasy; if too hot, they brown too quickly.
3. 3Fry the Rice Paper Squares
   Carefully drop a few rice paper squares into the hot oil, making sure not to overcrowd the pan. Fry for about 3 seconds, until they puff up and turn crisp and lightly golden. Use tongs to lift them out and transfer to a wire rack set over a baking sheet. Repeat with the remaining squares.
   Look for The chips puff instantly, turning airy and bubbly with a crackling sound.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Work in small batches of 4-5 squares so the oil temperature stays steady.

The rice paper and nori are firmly stuck together, and the squares are uniform. The egg white is completely beaten and easy to brush. The oil is heating to 375°F (190°C).

Fry and Season

4. 4Season the Crisps
   While the chips are still warm on the wire rack, sprinkle them evenly with the fine sea salt flakes and togarashi chili powder. Toss gently to coat, if desired, but be careful not to break the chips.
   Look for The seasoning clings to the puffed surface, creating a salty, spicy crust.
   Tip Season immediately after frying so the salt and spice stick to the warm oil.

The chips puff up instantly in the hot oil, turning airy and crisp with a golden edge. They are drained on a wire rack and seasoned while warm, with salt and togarashi clinging to the surface.

Serve and Enjoy

5. 5Serve with Sweet Chili Sauce
   Arrange the seasoned crisps on a serving platter. Serve immediately with a bowl of sweet chili dipping sauce on the side for dunking.
   Look for The chips are shatteringly crisp; they snap cleanly when broken.
   Tip Serve right away for maximum crunch; they soften if left out too long.

The chips are arranged on a platter with sweet chili sauce on the side. They are shatteringly crisp, with a satisfying crunch when broken or bitten. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is using too low an oil temperature, which causes the chips to absorb oil and become greasy. Another is overcrowding the pan, which drops the oil temperature and leads to uneven cooking. Be sure to keep the oil at 375°F (190°C) and fry in small batches.

Also, avoid seasoning the chips too early—they should be seasoned immediately after frying, while still warm, but if you wait too long, the salt and spice won't stick. Finally, handle the chips gently when tossing with seasoning to avoid breaking them.

How to tell it’s done

The chips are done when they have puffed up completely and turned a light, pale golden color, which happens in about 3 seconds.

They should look airy and bubbly, with a crisp texture that shatters when broken. If you bite into one, it should crack loudly without any chewiness.

The internal temperature of the egg white reaches at least 160°F (71°C) during frying, ensuring it is fully cooked. Work in small batches and keep an eye on the oil temperature; if the chips brown too quickly, lower the heat.

• Egg dishes: 160°F (71°C) in the thickest part