Crispy Rice Paper Seaweed Chips

• 2 sheets rice paper, standard 22cm spring roll wrappers
• 2 sheets nori, full-size sushi seaweed sheets
• ½ tsp fine salt, or to taste
• 2 tsp sesame seeds
• water, in a shallow bowl, for dipping

Method

1. 1

   Sprinkle salt and sesame seeds generously over the rough side of a nori sheet laid flat on a chopping board.

   Tip · The rough side grips the rice paper better — and don't be shy with the seasoning, the rice paper mutes it a little.
2. 2

   Dip a rice paper sheet in water for just a second or two, let the excess drip off, then lay it over the nori and press firmly so the two layers stick together.

   Tip · A quick dip is all it needs — oversoaked rice paper turns gluey and won't crisp properly.
3. 3

   Trim the edges with kitchen scissors so both layers match, then cut the sheet into quarters.

4. 4

   Arrange the pieces in a single layer on a microwave-safe plate, not touching, and microwave on high for about 2 minutes until they puff, blister, and turn crisp.

   Tip · Microwaves vary — start checking at 90 seconds. They're done when the rice paper has bubbled up all over and gone rigid.
5. 5

   Cool for a minute before eating — the chips crisp up even more as they cool. Repeat with the second sheet.