Method
- Preheat the oven to 180°C. Spread the Sweet Kelp on a baking tray, turn the oven off and place the tray inside. Leave for 1 hour, or overnight.
- Take the tray out, press down on the kelp with your hand and crush it to the size you like. Store it in your salt cellar or back in the tub. It stays fresh and crisp for months.
Sprinkle on soups, stir-fries, eggs, potatoes, or fruit salad with coconut yoghurt. It is also a healthy alternative to crisps.
Written by Margaret Lee
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