Miso Soup Potato Chips Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated March 19, 2019
20150123-potato-chip-flavors-vicky-wasik-21.jpg
Photograph: Vicky Wasik

The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive.

Note: It's important that the chips are seasoned and flavored as soon as they come out of the oil, while they're still hot and glistening.

Recipe Details

Miso Soup Potato Chips Recipe

Active 5 mins
Total 5 mins
Makes 1 bowl potato chips
Cook Mode (Keep screen awake)

Ingredients

  • 1 recipe Extra-Crunchy Potato Chips (see note)
  • 2 single-serving packets instant miso soup mix (about 20 grams)
  • 10 sheets seasoned nori snack sheets, crumbled
  • Kosher salt

Directions

  1. While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle miso soup mix and nori all over. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl; season with salt if necessary. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.

Special equipment

mandoline slicer

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