Makes 30 pcs
500 g sugar kelp
Dehydrate the kelp at 65°C overnight.Beat the kelp to a powder.Keep in an airtight container until ready to be used.
Stack cod skins on top of each other. It should be around 3 cm in height.Vacuum pack the skins and steam for 30 min.Put the steamed bag in the freezer.When frozen, remove skins from bag and cut the skins into 1mm slices.Dehydrate at 65°C until dry.Deep-fry the skins to make them puffy and crispy.Season with kelp powder and serve.