Forget Meat Free Monday, how about Seaweed Sunday!
Self-confessed food and female empowerment obsessive, Alys (aka the Feminist Foodie), is a designer by day and a yoga-going, self-care loving, recipe-creating blogger by night. We sent her some Seaspoon, to see what delights she'd come up with in her super-stylish kitchen!
SEAWEED & PEPPER CHIPS RECIPE, by the Feminist Foodie
- 2 large floury potatoes
- Chilli Fry Light
- 1 small red onion
- 1 red pepper
- 2 cloves of crushed garlic
- 1 tsp sugar/sweetener
- 1 tsp Chinese five-spice powder
- 1 tsp chilli flakes
- 2 tsp Seaweed Seasoning
- Splash of soy sauce
- Black pepper to serve
- 1 finely sliced green chilli
- 2 finely sliced spring onions
Chop the potatoes into chunky chips and pop them into a pan of simmering water. Parboil these until they're soft around the edge and drain.
Rinse the chips with cold water to remove starch and to cool them down.
Drain the chips and toss them in a bowl with a decent spritz of Chilli Fry Light.
Chuck the chips into the air fryer and cook at 200° for around 20 minutes. (If you don't have an air fryer, a normal oven will do the job just as well - just be sure to grease the baking tray)
While the chips are cooking, chop the red onion and pepper then soften in a frying pan with fry light.
Once the veg has started to brown, stir in all the dried seasoning and herbs then take the pan off the heat until the chips are cooked.
Place the cooked chips into the frying pan with the seasoning and coat with a splash of soy sauce.
Stir until all the chips are coated in the seasoning and add some ground black pepper
Serve with chopped spring onion and fresh chillis - Enjoy!
You can shop for our serious tasty edible seaweed flakes from our webshop. Choose the Captain's Collection to get a bit of everything (just like we sent to the Feminist Foodie) or you can buy our seaweeds individually such as the Seaweed Seasoning used in this Seaweed Chips recipe, as well as other blends including Umami, Herb and pure Seaweed Boost >