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 Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Blender
$40 $37 At Amazon
Fish Spatula
$16 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Small Bowl
$15 At Amazon
Recipe information
Total Time
10 minutes
Yield
8–10 servings
Ingredients
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.
Recipe notes
Back to TopSee Related Recipes and Cooking Tips
53 Vegetarian Appetizers to Please Every Party Guest
From easy snacks to fancy hors d’oeuvres, these meat-free starters will appeal to every palate.Recipes From Bon Appétit’s Thanksgiving 2023 Issue
November’s magazine is chock full of new winners and old favorites ready for your holiday table—plus, a few more recipes for the days before and after.
