Seaweed Chips Recipe (Tempura Seaweed Crisps)

Crispy, golden, and infused with salty umami goodness, tempura seaweed crisps (or seaweed chips, for my U.S. readers) are the ultimate snack food. They’re outlandishly good!

This recipe combines the best of classic salted seaweed crisps with light, shatteringly crispy, and bubbly traditional Japanese tempura.

I didn’t understand the craze for seaweed chips until, on a whim, I grabbed a packet of spicy tempura seaweed snacks. One bag later, and I was obsessed. I could have eaten 10 more bags — the only problem? The price.

Determined to recreate the chilli-tinged tempura seaweed at home, I got to work with recipe creation. I had full confidence I could make something cheaper and tastier, and boy, did it pay off.

The result? Seaweed chips are so easy and completely adaptable, with a crunch factor that’s off the charts without being the slightest bit crispy. All-in-all, it’s no doubt one of the best-testing snacks I’ve ever had.

😋 What Does Tempura Seaweed Taste Like?

Doubtlessly, the dominant flavour of tempura seaweed is nori — a deeply rich, salty, subtly sweet seaweed that tastes just like the sea.

Although the intensity of flavour can be intimidating, it’s also what makes these crispy snacks so irresistible. It keeps you coming back for more.

While tempura batter doesn’t contribute much flavour-wise, I’ve added hints of spicy chilli and pungent garlic — bold seasonings that can match the power of seaweed. A pinch of sugar helps to bring out the natural sweetness, too.

Unlike crispy chip-shop style batter used in mushy pea fritters or tofish, tempura batter is set apart by its light, barely-there texture, allowing the nori to star.

🥬 What are Seaweed Chips Made Of?

You’ll need surprisingly few ingredients to make drool-worthy seaweed crisps. Plus, even though seaweed crisps are an Asian recipe, you’ll likely be able to find all the ingredients you need at your nearest grocery store.

Alternatively, for my readers who live in rural parts without much accessibility for specialist ingredients, ordering online through retailers such as Amazon (or similar) is your best bet.

Here’s a list of the seasonings:

Now, we move on to the tempura batter. This part is more technical and scientific, so I’ve included an explanation of why we use certain ingredients and why they can or can’t be substituted.

This simple combination (just three ingredients!) results in the BEST crispy tempura that’s ridiculously crispy straight out of the fryer and after.

🌶️ Variations and Substitutions for Tempura Chips

Although I don’t recommend changing the tempura batter, you can give the recipe new life by switching out some simple seasonings. Here are some fun ideas:

🌱 Is Tempura Seaweed Vegetarian?

Yes, tempura seaweed is vegetarian — as long as it’s made at home.

Restaurant tempura is unlikely to be vegetarian unless made at a dedicated vegetarian restaurant. Why? Shared fryers. Often, restaurants will batter shrimp in the same bowl as vegetables, and fry them in the same oil, imparting a seafood taste.

Whether this is acceptable to you is a matter of preference, but it can’t be called vegetarian.

When making tempura seaweed at home, however, we can control the entire process. All the recipes on Oh My Veg are vegetarian by default, and this one is no different.

Also, although the recipe is not vegan by default, it’s easy to make this recipe suitable for vegans with one simple swap: leave out the egg yolks.

🧑‍🍳 Step-by-Step Instructions to Make Tempura Seaweed Crisps

There’s hardly any one-bite appetizer more straightforward to make than tempura seaweed crisps. It barely feels like cooking at all — although you will need to get acquainted with a deep-fat fryer.

I’ve split the steps into clear, easy-to-follow instructions, but you can find more detailed steps in the recipe card below.

1. Cut the seaweed into bite-sized pieces.
2. Preheat your oil to 175 C (350 F).
3. Make the tempura batter by whisking the dry ingredients and seasonings, then gently stir in the egg yolk, ice cubes, and water. Tip: Use chopsticks for that desirably shaggy, barely-mixed texture.
4. Coat the seaweed in the batter and carefully drop in the oil.
5. Fry until golden and crispy which may take 1-2 minutes.
6. Drain the seaweed crisps and serve immediately.

🍱 Seaweed Crisps Serving Suggestions

If you ask me, the best way to serve seaweed crisps is with a simple dipping sauce (I love gochujang aioli, vegan tempura dipping sauce, or a homemade sweet chilli sauce (included in my mushroom wonton recipe).

Furthermore, the seaweed tempura tastes incredible on the side of Japanese meals like vegan tantanmen ramen or vegan katsu curry, not to mention rice bowls.

Tempura seaweed is also an obvious selection for party food, alongside sushi platters including rolls like peanut avocado uramaki and cucumber maki.

👌Everything to Love About Seaweed Chips