Cook Time: 1 hour
- Fresh Shetland seaweed - (collected at low tide)
- Harvest young Shetland seaweed from a clean salt water source (ideally fast moving water) at low tide using a pair of scissors. Make sure the plant is fresh, alive and still attached to its rock. Only take a little bit from each rock, and only take enough that you need.
- Rinse seaweed in two changes of cold fresh water.
- Leave the seaweed to soak in the water for a few hours in each soak.
- Lay seaweed flat on a wire rack and leave to dry in a warm place overnight, ideally in the bottom oven of a Rayburn. Don't dry in a high temperature as you don't want to cook the seaweed, you want to dehydrate it.
- Enjoy your seaweed crisps as you would a bag of potato crisps, or crumble and use in cooking.