Sweet sugar kelp crisps
By Fiona Bird
- 45g approx fresh sugar kelp fronds
- 2-3 tablespoons maple syrup
Rinse the sugar kelp briefly, but don’t rub the mannitol (thin white coating) away. Using scissors, cut the sugar kelp into 3-4 cm rectangles. If your sugar kelp is on the large size, cut crisps accordingly: cut the frond in half first.
Coat the sugar kelp with maple syrup on both sides and bake in an oven pre-heated to gas mark 4/180C for 15 minutes. Turn the crisps and recoat any that look dry. Cook for a further 10 minutes until the crisps are green and crunchy. Be careful not to over-cook! The precise cooking time will depend on the thickness of the sugar kelp.
Alternatively, you can make savoury sugar kelp crisps by cooking the rectangles briefly (for 5-10 seconds, depending on thickness) at 180ºC (or to the manufacturer’s recommendation) in a deep fat fryer. Or for a healthier crisp, simply wash the fronds and bake until green and crunchy (20-25 minutes) and break and share.