Our version of potato chips, you have chips, we have seasoned seaweed. This one is sweet and spicy crispy seaweed, it doesn't look much in the photograph, but it packs a punch in flavour. It's better to use chilli-flakes rather than ground chilli. The sweetness will hit first, then the spiciness as you chew the seaweed, and break the chilli flakes up in your mouth. It makes for a more interesting experience.
The chicken seasoning powder used in the recipe is one you've seen me use often. It's a powdered version of a stock cube. Look for the Thai Brand 'Ros-Dee' or Knorr also make a similar powder here in Thailand.
1 1/2 Tablespoons Vegetable Oil
1 Teaspoon Dried Chilli Flakes
1 Teaspoon Chicken Seasoning Powder
1 Pinch of Salt
1 Tablespoon of Honey
3 Sheets of Seaweed Paper
1. Mix all the ingredients together except for the seaweed.
2. Spread the mixture evenly over one side of the seaweed paper. I found it was easier to do this with my fingers, be sure to only use less than 1/3rd of the mixture, and spread it thinly. The powder doesn't really mix into the oil, so take some time to spread the seasonings as best you can.
3. Grill until the honey bubbles up, this took 4 minutes with my small grill, once this was done they were crispy.
4. Cut and leave to cool.
5. Spend the next hour trying to make them look good in a photograph (optional step).