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It's a delicious way to enjoy seaweed, but often means ingredients like maltodextrin and tapioca syrup solids will have been added. Finally, you can try using five-spice powder and shrimp powder for the toppings, giving the dish an umami taste. Seaweed snacks have been a part of Asian cuisine for thousands of years, but have only recently begun to gain popularity the world over.Asian restaurants usually add sesame seeds and salt, but you'll also see a pinch of golden shrimp powder. They make nori sheets, broths, organic seasonings and more, and we love theirOrganic Sriracha Seaweed thins!

I thought they would be crunchy and thicker, but they're like a very thin film that becomes slimy and chewy the moment it touches your tongue.

Abakus have a few different flavours within their range of seaweed snacks, such as sweet chilli, salt and vinegar, but we think their Sea Salted Seaweed Crisps create just the right balance of flavours. However, the flavours of dulse are a little greener than nori seaweed, which may take getting used to. This can mean it's mixed with other oils, colouring chemicals have been added, or that old olive oil has been used so by the time it's in the supermarket, it's way below par. While Korean BBQ is a flavour you may not have come across before, it's very popular across seaweed snacks.