Appetizer: Canada – New Brunswick / Atlantic Canada – New Brunswick Dulse Chips

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 8 oz (225 g) fresh Bay of Fundy dulse, rinsed and patted dry, or 2 oz (56 g) pre-dried dulse
- 1 1/2 cups (360 ml) neutral oil (canola or sunflower) for frying
- 1 tbsp (8 g) potato starch or cornstarch (optional, for extra crisp)
- 1 tsp (5 g) coarse sea salt, plus extra for finishing
- 1/2 tsp (1 g) freshly ground black pepper (optional)
- 1 lemon, cut into wedges (for serving)
- Malt vinegar or apple cider vinegar, for sprinkling (optional)

Instructions

Short Description:
Crisp, salty chips made from locally harvested Bay of Fundy dulse that are dried and quickly fried until lacy and crunchy — a classic New Brunswick seaside snack. Serve hot with a squeeze of lemon or a splash of malt vinegar.

Regional Notes:
This New Brunswick version uses locally harvested dulse from the Bay of Fundy and the traditional step of drying the seaweed before frying, which produces a light, crisp chip rather than the chewier preparations found elsewhere. The drying step concentrates the ocean flavor, making the chips intensely savory and distinctly Fundy in character.

1. Prepare the dulse: If using fresh dulse, rinse briefly under cold water to remove sand or grit, then shake and pat dry with towels. Spread in a single layer on a wire rack set over a baking sheet.
2. Dry the dulse: Preheat your oven to 200°F (95°C). Place the baking sheet with the rack and dulse in the oven and dry until the fronds are leathery and most moisture is gone, 30–45 minutes; rotate the tray once. (Alternatively use a dehydrator at 95°F/35°C for 2–4 hours.) The dulse should be pliable-to-brittle but not browned. If using pre-dried dulse, skip to step 4.
3. (Optional) Light dusting: If you prefer extra crunch, toss the dried dulse lightly with the potato starch or cornstarch in a bowl, shaking off any excess.
4. Heat the oil: Pour the oil into a heavy skillet or shallow pan to a depth of about 1/2 inch (1.3 cm). Heat over medium-high until shimmering and registering about 350°F (175°C) on a thermometer. If you do not have a thermometer, the oil should shimmer but not smoke.
5. Fry in batches: Working in small batches, add a few pieces of dried dulse to the hot oil. They will sizzle and crisp very quickly — usually 10–30 seconds. Use tongs to flip and remove as soon as the edges curl and the pieces are crisp and glossy. Avoid overcrowding.
6. Drain and season: Transfer the fried chips to a plate lined with paper towels to drain. Immediately sprinkle with coarse sea salt and a little black pepper if using.
7. Serve: Arrange warm dulse chips on a platter with lemon wedges and a small dish or spray of malt vinegar on the side for those who like an acidic finish. Serve immediately as an appetizer or snack.
8. Storage note: Dulse chips are best eaten hot and crisp. If you must store, cool completely and keep in an airtight container at room temperature for up to 2 days; they will lose peak crispness over time.