Dillisk Crisps
Finally a seaweed success!
While the tidbits of seaweed I tasted fresh out of the tide pools while foraging weren’t bad tasting, they weren’t delicious either, kind of neutral at best. When I got back to the house I ripped little pieces of sea lettuce, dillisk, and the crunchy invasive seaweed off and made my friends try them. Only one person spat it out, but the others weren’t exactly going back for seconds.
I went with a very simple recipe: greasy roasted crisps, and applied a few of my recent learnings:
Cooking with Seaweed Learnings:
Rinse it with fresh water to get the fishy sea-ness off
Don’t use more seaweed than the recipe says to
Disguise it so it doesn’t seem seaweedy
I ripped the red (more of a purple-brown) dillisk into 1”x4” pieces and put them in a colander. I rinsed them really well with fresh water and then thoroughly dried them with paper towels. Then liberally added olive oil and ensured each pieces was well-coated. Laid them out in a single layer on a baking sheet, sprinkled some flaky sea salt on top, and then roasted them in a pre-heated oven: 200 Celsius for 10 minutes.
When I took the tray out, I discovered… honey, I shrunk the kids. They also changed color 🧐 The dillisk shrunk to approximately 1/4 of its original size! The pieces were nice and crisp and thinner than paper. I thought they tasted A LOT like potato crisps, just much thinner and green. My friends liked them too! (The real test)
We had a lovely meal with risotto and the crisps went nicely on top in place of Parmesan cheese. I’d happily make these again.
