Seaweed with a real crunch! Scrumptious seaweed coated with crispy tapioca to make an irresistible snack. No nasties, just goodness from the sea.
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Why not try incorporating seaweed crisps into a recipe like below?
These are Salt & Vinegar flavoured seaweed crisps. The seaweed’s crunchy texture and tantalising flavour makes them irresistible and a great snack for adults or children.
Ingredients: Tapioca (37%), seaweed (nori) (26%), non-GMO corn oil, rice, dried vinegar, sea salt.
Allergen information: Packed in a plant which handles nuts and sesame seeds. Seaweed is a natural product that may contain traces of crustaceans or molluscs.
Free-from: No nasties * Gluten free * Dairy free * No added sugar * Non-GMO* No additives * Suitable for vegetarians and vegans *
Weight: 18g per bag
RECIPE: Green Soup with Abakus Seaweed Crisps
- 1 leek
- 1 garlic clove, minced
- 800 ml of vegetable broth
- 1 broccoli (about 500g)
- 2 tbsp rice
- 300 ml frozen peas
- Wasabi paste (or to taste) + 1 tbsp water
- Juice of ½ lemon
- Freshly ground black pepper
- (Salt, as needed)
- 2 packs of Abakus Seaweed Crisps
Half the leek lengthwise and rinse thoroughly. Slice leek to half moons. Separate broccoli florets from the stem. Chop the stem. Mince garlic.
Heat a drizzle of oil in sauce pot. Sautee leek slices over medium heat for 10 minutes. Add garlic and keep frying for 1 minute. Add vegetable broth, rice and broccoli stems to pot. Cook for 15 minutes or until rice is soft.
Add 2 packets of Abakus Seaweed Crisps, frozen peas and broccoli florets and cook 5 minutes. Puree the soup with immersion blender. Dilute wasabi paste to water. Season the soup with wasabi liquid, lemon juice and pepper (and salt if needed). Preheat the soup. Garnish with 1 packet of Abakus Seaweed Crisps before serving.
RECIPE: Spicy Vegetable Stir-fry with Crunchy Abakus Seaweed Crisps
- 1 tbsp macadamia oil
- 1 shallot sliced
- 2 spring onions sliced
- 1 bunch of bok choy, trimmed
- 1 bunch spinach, trimmed
- 1 bag Abakus Seaweed Crisps
- ¼ cup coriander leaf
- 1 tsp toasted sesame seeds
- 1 clove garlic, crushed
- 1 cm piece ginger, grated
- ½ small chilli, chopped fine
- 1/2 tsp sesame oil
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Freshly ground black pepper
First make the dressing by combining the ingredients. Set aside until needed.
Heat the oil in a pan and cook the shallots & spring onion over medium heat for 1 minute. Meanwhile, chop the bok choy, taking care to separate the leaves from the crunchy stem, cut the spinach. Add the chopped bok choy stems and stir around with the onions for a couple of minutes, until the stems start to soften. Add the bok choy leaves, chopped spinach and ¾ of the Abakus Seaweed Crisps to the wok and toss over high heat for another minute.
Add the dressing and stir until just wilted. The vegetables should be different shades of green, very bright in colour and crunchy in texture. Remove from heat and sprinkle with herbs, sesame seeds and the remaining Abakus Seaweed Crisps to the stir-fry for an extra added crunch .