Korean Fried Kelp Chips - Dasima Twigak recipe

Korean Fried Kelp Chip Recipe (Dasima Twigak)

Korean fried kelp chips (Dasima Twigak) is a very traditional recipe that has been around for hundreds of years. It is a great side dish and also as a snack. Kelp has great health benefits with added minerals and anti-fat absorbing properties.
Course Side Dish, Snack
Cuisine Korean
Keyword fried, kombu, tempura, vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 60 squares
Calories 5kcal
Author JinJoo Lee


  • 1 dried kelp, one 9”x15” sheet (Dashima) or equivalent size
  • 1 ½ cup vegetable oil
  • 4 tsp sugar


  • Heat vegetable oil in a fryer or a deep frying pan.
  • While oil is heating up, wipe both sides of kelp with a wet towel to remove any extra salt residue.
  • Cut kelp into 1.5 x 1.5 inch squares with scissors.
  • Prepare a plate lined with paper towel or fryer basket right next to the fryer.
  • When oil is heated enough (150°C/300°F) throw in a handful of kelp pieces and start frying. The kelp pieces should balloon or flower in just seconds. When they have floated to the top, leave them to fry a couple more seconds and using a spider or a fryer basket, take them out onto plate prepared in step 4.
  • Once it’s cooled a little, sprinkle sugar generously on both sides.


Calories: 5kcal