Crispy Kelp Chips: The Belly Fat Buster Recipe
Health and Flavor in One Bite! Kelp Chips to Aid in Reducing Belly Fat
Hello everyone! Today, we’re diving into a delicious and healthy recipe for homemade Kelp Chips, a wonderful way to enjoy the benefits of kelp, a nutritious seaweed that has been a staple in diets since ancient times. Kelp, typically thick, slippery, and slightly wrinkled, grows on rocks in tidal zones and is abundant in regions like Geoje Island, Jeju Island, and Heuksan Island. Dried kelp is a powerhouse of nutrients, particularly rich in calcium and iron, with calcium that is remarkably easy for the body to absorb. It’s also a great source of iodine and Vitamin C. The primary component of its protein, glutamic acid, provides a savory umami flavor, making it a popular choice for broths. Kelp is also known to help lower blood pressure. Furthermore, its mucilaginous carbohydrate, algin, aids intestinal movement and retains moisture, making it excellent for combating constipation. Today, we’ll be making these satisfying kelp chips, which are said to increase feelings of fullness and contribute to managing belly fat. This recipe was even featured on the show ‘King of Thumbs’! Let’s create this healthy and tasty snack right in your own kitchen!
Ingredients
- 1.5 handfuls of dried kelp (approx. 15-20g)
- A tiny amount of canola oil (for coating)
Cooking Instructions
Step 1
Many commercially available dried kelp products are already pre-cut for convenience. If you’re using larger pieces of kelp, cut them into strips approximately 1.5 cm wide and 5-7 cm long for easy chip making. (This step is optional.)
Step 2
Fill a bowl with cold water and soak the prepared kelp for about 10 minutes. Soaking for too long can cause too much of the sticky alginic acid to dissolve, which can prevent the chips from becoming truly crispy. The key is to soak it just enough to make it pliable.
Step 3
The kelp is properly soaked when it starts to bend and become pliable. The soaking time may vary depending on the thickness and type of kelp, so check its condition.
Step 4
Drain the soaked kelp and rinse it lightly under running water. After rinsing, place it in a colander to drain the excess water thoroughly.
Step 5
Use paper towels to pat the surface of the kelp completely dry. Removing all moisture is crucial to prevent oil splatter while cooking and to achieve a perfectly crispy texture.
Step 6
Heat a non-stick pan over medium-low heat. Add a very small amount of canola oil, then use a paper towel to wipe it evenly across the pan, creating a thin coating. You want just enough oil to prevent sticking, not enough to make the chips greasy.
Step 7
Add the dried kelp to the pan and stir-fry for about 10 minutes over medium-low heat, stirring constantly. The kelp is done when it becomes light, firm, and completely dry, resulting in a crispy texture. Be mindful of the heat to prevent burning.
