Crispy Hurricane Chips for a Flavorful Snack Adventure

Elevate your snack time with homemade Hurricane Chips, a unique fusion of sweet and savory flavors that are vegan-friendly and gluten-free.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 4

Total Time 14

Servings: 4 servings

Course: Snacks

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seaweed Blend

10 snacks Seasoned Toasted Seaweed Snacks any variety will work wonders
1 tablespoon Sugar essential for achieving sweet-salty profile
1 tablespoon Sesame Seeds substitute with chia seeds for a different crunch

For the Spice Mix

1 teaspoon Garlic Powder fresh garlic may alter texture
1 teaspoon Onion Powder adjust fresh onion flavor
0.5 teaspoon Crushed Red Pepper Flakes for milder option, use mild pepper flakes

For the Chips

8–10 ounces Kettle-Cooked Potato Chips choose a neutral-flavored variety

Equipment

Oven
rimmed baking sheet
Mixing Bowl
Food Processor
fish spatula

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Tear 10 seasoned seaweed snacks into smaller pieces and blend with 1 tablespoon of sugar for 30 seconds.
Add 1 tablespoon of sesame seeds to the mixture and blend for another 30 seconds.
Transfer the mixture to a bowl, and stir in 1 teaspoon each of garlic and onion powder, and ½ teaspoon of crushed red pepper flakes.
Spread 8–10 oz. of kettle-cooked potato chips on a baking sheet and bake for 4 minutes until slightly darkened.
Sprinkle the seaweed mixture over the hot chips and toss gently with a fish spatula.
Serve the Hurricane Chips warm, best enjoyed fresh.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 220mgPotassium: 120mgFiber: 1gSugar: 1gCalcium: 10mgIron: 0.5mg

Notes

Timing is key: Season immediately after baking for best adhesion. Store in an airtight container for up to 1 week.

Tried this recipe?

Let us know how it was!