Kelp Chips and More – Sooooo Good!
Ok, I am not a fish person, and don’t like fishy-tasting seaweed, so I would not be a candidate for Seaweed Chips. That said, I couldn’t resist tasting the sample seaweed kelp fronds sent to me from BC Kelp, and I’ve been nibbling on them ever since. What a great alternative to potato chips (to say the least). Truly, these are good, and not at all fishy, but beautifully salty (and even better, the “salt” is actually potassium!). It also helps to know that you are getting lots of iodine and other important minerals with every bite.
Harvested kelp fronds contain many minerals and vitamins. Once dried, the content is 25% to 50% mineral, predominantly potassium, calcium, magnesium, phosphorus and iodine, plus a number of vitamins.
I like to add seaweed like kelp flakes to soups, as they add nutrition and flavor. Here is another idea, one of the many recipes from the BC Kelp site:
6 cups cauliflower florets from 1 large cauliflower
4 Tbs of extra virgin olive oil
2 Tbs of sliced/minced garlic
4 Tbs of lemon juice
1 tsp of sea salt
1 tsp of black pepper
1 Tbs of bull kelp powder or flakes
(optional) 1tsp of hot sauce
Put the above ingredients in a bowl with lid, shake to mix well, let stand for 10-15 minutes; shake again and let stand 30 minutes. Drain. Put cauliflower on a flat cookie sheet or 9X13 pan; reserve liquid. Bake 20 minutes at 425 degree oven. While hot pour reserved liquid over cauliflower; sprinkle and mix with four tablespoons of Parmesan cheese.
Note that the BC kelp is also fabulous for seaweed baths.
BC KELP is a small family business which produces a premium quality sea product. In small batches the Kelp is selectively hand harvested for outstanding quality. The fronds are then cut with stainless steel scissors, leaving the stipe intact and kelp fronds to regrow. The Kelp fronds are naturally ocean rinsed. Louise Gaudet took a four year apprenticeship with Master Herbalist Ryan Drum, Ph.D.
–by Annie B. Bond, bestselling author of five books including True Food (National Geographic, 2010).