This recipe can be changed to include your favorite spice blends, making your favorite flavor of chip. Be ware of adding additional salt due to seaweeds naturally high salt content.
MEXICAN CHILI LIME
8oz fresh dulse seaweed
1/4 cup canola oil
1 tbsp apple cider vinegar
2 tbsp honey
2 tbsp garlic powder
1 tbsp chili powder
1 tsp cumin
Rinse and drain the seaweed and pat it dry.
Zest and juice the lime.
In a mixing bowl, combine the lime juice, oil, vinegar, honey, garlic, chili, and cumin. Toss in the seaweed.
Spread out the seaweed on a baking sheet.
Cook at 350 for about 10 minutes then check.
If not crispy, return the pan to the oven and cook 5 minutes more being careful not to burn. Remove from the oven and turn out the seaweed onto towels to drain. Sprinkle the lime zest over the cooked seaweed.