Miso Soup Potato Chips
Hot homemade potato chips tossed with miso powder and crumbled nori make a salty, savory snack with instant umami.
Prep 5 min · Makes 4 servings
Ingredients
- 1 recipe Extra-Crunchy Potato Chips
- 2 single-serving packets instant miso soup mix
- 10 sheets seasoned nori snack sheets, crumbled
- Kosher salt
Directions
As soon as the chips come out of the oil, while they’re still hot, pile them into a large bowl lined with paper towels, doing this in batches if that’s easier. Scatter the miso soup mix and crumbled nori over the top, then use clean hands to gently turn the chips until the seasoning is evenly distributed. Move the chips to a serving bowl and add kosher salt only if they need it. Once cool, pack any extras in a zipper-lock bag or airtight container and keep them for up to 2 days.