Step into a crisp, savoury bite with these Seaweed Crackers.

Rice paper and seaweed are layered together, then fried until they puff up into light, golden crackers with a delicate crunch. A dusting of gochugaru, salt, and sugar adds just the right balance of heat, savoury depth, and a touch of sweetness. Perfect for snacking on their own or pairing with your favourite dips, they’re a simple yet addictive treat that vanishes as quickly as they’re made.

Ingredients 

For the base:

For the seasoning:

Instructions: 

Step 1. Prepare the base
Cut each rice paper sheet into quarters. Dip a seaweed snack briefly in water, then press it firmly onto a piece of rice paper so it sticks well. Repeat with the rest until all are ready.

Step 2. Heat the oil
Warm oil in a pan over medium heat, making sure it’s hot enough for frying.

Step 3. Fry until puffed
Fry each rice paper–seaweed piece one at a time until it puffs up.

Step 4. Season
Mix gochugaru, salt, and sugar in a small bowl. Sprinkle generously over the crackers while still warm.

Step 5. Serve & enjoy
Let them cool slightly, then dig into these crunchy, light crackers with a subtle spicy-savoury kick.

Watch Recipe Video