Hurricane Chips
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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Blender
$40 At Amazon
Fish Spatula
$14 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Small Bowl
$15 At Amazon
Recipe information
Total Time
10 minutes
Yield
8–10 servings
Ingredients
10
1
1
1
1
½
1
Preparation
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.
Leave a Review
Reviews (0)
Back to TopSeaweed (from TJ) was very moist after blending. When adding sugar and seasonings, it became clumpy and didn’t stick to the chips. Sad because the blend didn’t taste bad.
Anonymous
Atlanta, GA
11/1/2023