I sea jackfruit bitterballen

I sea colorful jackfruit bitterballen

One of the tastiest snacks we have ever made. These colorful jackfruit bitterballen are really crunchy, have a delicious meaty structure and a cheerful color. This festive, vegetarian version is an innovative interpretation of a much loved Dutch snack. Only an oven or air fryer needed.

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By Manon Jousset from @courgetticonfetti

Manon Jousset@courgetticonfetti Read More
"These chips are not only tasty but also a sustainable choice."
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Ingredients

1 can of young jackfruit
50gr of Seamore's Seaweed Chips, choose your favorite flavor
50g oat flour
2 eggs
1 shallot
2 garlic cloves
1-2 tbsp tomato paste
1 tbsp smoked paprika powder
1 tsp chili flakes or more if you like it spicy

Preparation

Preheat the oven on 180 degrees or use an air fryer.
Put the jackfruit pieces in a sieve and rinse them with cold water. Then chop them into small pieces.
Chop the shallot and fry in a pan. After a minute, add the crushed garlic cloves, 1 tbsp tomato puree, 1 tbsp smoked paprika and a good pinch of salt. Taste and add more salt if needed.
Fry everything for a few minutes on medium heat.
Add everything to a large bowl and leave to cool.
Meanwhile, prepare one bowl with a beaten egg and one bowl with the seaweed chips. Mash the chips finely. We used two different flavors.
Once the filling has cooled down a bit, add 1 egg and the oat flour to the jackfruit and stir everything together.
Make about 10 to 12 balls of the jackfruit, then dip them in the egg and then in the chips. Place them on a baking tray with baking paper.
Bake the jackfruit bitterballen in the oven for 20 minutes or in the airfryer for 10 minutes. Turn or shake them halfway through. Enjoy! ?

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I sea plant-based crunchy poké bowl

Looking for an easy, healthy and tasty summer recipe ? We got you covered. We used sushi rice and seaweed chips as a base for this bowl and added all of our favorite toppings.

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By Ghislaine from @veggilaine

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Ingredients

Seamore's Seaweed Chips: Spicy Sushi and Original
Sushi rice
Rice vinegar
Sesame oil
Seaweed salad
Tofu
Cucumber, cut into cubes
Carrot, shredded
Avocado, , cut into cubes
Radish, cut into slices
Cashew nuts, roughly chopped
For the tofu marinade: Soy sauce, Ketjap, Garlic, Rice vinegar and Lemon juice

Preparation

Cook the sushi rice (500 g = 5/6 servings). Add 2 tbsp rice vinegar and 2 tbsp sesame oil and cover with a lid after cooking.
Let stand for another 10 minutes.
Fry the tofu with some oil and add garlic, soy sauce and rice vinegar to taste.
Serve the sushi rice with all ingredients and the seaweed chips on the side. Enjoy! ?

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I sea classic Fish 'n Chips

Who said that Fish 'n Chips can't be special? We upgraded the classic version of the famous English recipe by replacing potato chips with seaweed chips, adding taste, nutrients and even more crunch.

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By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova@amira.cookland Read More
"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"
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Ingredients

1 bag of Seamore's Surfin' Sweet Chilli chips
4 fish fillets
2 beaten eggs
120g breadcrumbs
70g flour
2 tbsp olive oil
150g frozen peas with mint
110g butter
Salt and pepper

Preparation

Preheat the oven to 180 degrees.
Season fillets from each side with salt and pepper.
Cover the fish fillets with flour, dip into the egg mixture and then coat in breadcrumbs.
Lay down on the baking tray, lightly spray with oil from each side.
Bake it for 20 minutes until golden brown.
Meanwhile, prepare the mashed peas puree. First you wash the frozen peas with tap water.
Boil about 200ml water and cook the peas for about 10 minutes.
Add the salt and butter.
Remove 2 tablespoons of peas (for the serving) and blend the rest with a hand mixer in a bowl. Add fresh mint and blend until smooth.
Serve the fish fillers with mashed peas puree and ofcourse seaweed chips on the side. Enjoy! ?

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I sea summer strawberry salad

This delicious strawberry salad recipe gives you the summer feeling instantly. A bed of fresh mesclun salad, crispy tomatoes, ripe sweet strawberries, creamy avocado, salty feta and to top it off seaweed chip croutons! Tasty and nutritious.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"These chips are definitely a pleasantly suprising replacement for the standard croutons made from bread and they are also gluten-free."

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Ingredients

25g Seamore's Original Seaweed Chips
100g mesclun salad
200g cherry tomatoes
1/2 avocado
1/2 onion
150g strawberries
50g feta
Edible flowers

Salad Preparation

Add the salad to a large bowl.
Cut the cherry tomatoes in half. Cut the avocado and the strawberries in slices and the onions in rings. Add everything to the salad.
Crumble the feta on top of the salad.
Break the chips into chunks and divide these on top of the salad. Garnish with the edible flowers and serve with a suitable dressing. (for example a lemon dressing or balsamic glaze) Enjoy! ?

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I sea plant-based Banh Mi

We upgraded the classic Vietnamese sandwich with seaweed chips, adding crunch and a sweet and spicy flavor. This vegan Banh Mi sandwich is perfect for any time when you need some good energy. Enjoy the Surfin' Sweet Chili Seaweed Chips as a crunchy filling and as the perfect side dish.

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By Jem Mantiri from @thefruityjem

Jem Mantiri@thefruityjem Read More
"The seaweed chips are gonna give this sandwich a nice crunch and an added sweet and spicy flavor."
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Ingredients (Serves 2)

1 handful Seamore's Surfin' Sweet Chilli Chips
1 french baguette
1 medium cucumber
1 large carrot
1 bunch coriander/cilantro
1 green chilli
1 red chilli

For the tofu marinade

150g tofu
3 tbsp soy sauce
1 tsp garlic powder
1 tsp chilli powder

Preparation

Start by cutting the tofu into slices as in the picture. Mix in the rest of the marinade ingredients and marinade the tofu. We did this for 15 minutes, but the longer the better.
Then, bake the tofu in the oven for 15 minutes at 220 degrees.
Meanwhile, thinly slice the cucumber and cut the carrot into thin strips.
Stuff the baguette with the cucumber, carrot, coriander and seaweed chips.
The tofu should be done by now. Add it to your banh mi and top it with some green and red chili. Enjoy! ?

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I sea cottage cheese caprese

Caprese salad is one of our all time favorites! In the basis, this salad only needs a handful of ingredients and you'll be ready to eat in no time. Our Surfin' Sweet Chili Seaweed Chips add crunch and stay in the classic Italian color scheme.

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By Anouk Goedegebuur from @anoukgdgbuur

Anouk Goedegebuur@anoukgdgbuur Read More
"In the basis, this salad only needs a handful of ingredients and you'll be ready to eat in no time."
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Ingredients

Seamore's Surfin' Sweet Chilli Chips, to serve
150g cherry tomatoes
1 tbsp olive oil
Pepper and salt
100g cottage cheese
Fresh basil
Balsamico syrup

Preparation

Preheat the oven to 140 degrees celsius and line a baking tray with baking paper.
Halve the cherry tomatoes and place them on the plate with the convex side down. Drizzle with olive oil and season with some salt and pepper. Bake the tomatoes in the preheated oven for 45 minutes. Turn off the oven and leave the tomatoes (with the door closed) in the oven for another 15 minutes.
Season the Hüttenkase with salt and use two spoons to form a ball of the cheese. Place the ball on a plate and divide the roasted tomatoes on and around the cheese.
Garnish the Caprese salad with balsamic syrup and serve with the seaweed chips. Enjoy! ?

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I sea hamburger

We upgraded your favorite comfort food with seaweed. The seaweed bacon as a topping creates the ultimate crunchiness, without you having to feel guilty.

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Ingredients

3 leaves of Seamore's seaweed bacon
Pickles
Dijonaise
Foccacia bread
Sweet red onion
Lamb burgers or vegan burgers

Preparation

Fry the seaweed bacon and set it aside.
Cut the focaccia in two and roast gently.
Fry in the same pan the burgers of your choice to taste.
Build the hamburger using the dijonaise and some onions as a first layer.
Add the burger itself and repeat the layer of dijonaise and onions together with pickle and seaweed bacon. Enjoy! ?

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I sea (plant-based) spicy sushi nachos plate

Feeling like spicing up your regular nachos plate ? We created a delicious recipe with the Spicy Sushi Seaweed Chips. Combining your favorite classic ingredients ? with new ingredients, like (plant-based) chicken pieces and white cabbage. ?

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Ingredients

1 bag of Spicy Sushi Seaweed Chips
100g white cabbage, finely chopped
1/2 avocado, sliced in cubes
Sesame seeds
Sriracha sauce
2 handfuls of (plant-based) cheddar cheese, grated
80g (plant-based) chicken pieces

Preparation

Place the full bag of seaweed chips on a plate.
Fry the chicken pieces in a pan until crispy.
Quickly warm up the white cabbage in the same pan.
Divide the chicken pieces, white cabbage and cheddar cheese on top of the nachos.
Place the nachos in the microwave until the cheese is melted, this will take approximately 1.5min.
Once the plate is out of the microwave, add the avocado, drizzle some sriracha and sprinkle some sesame seeds on top. Enjoy! ?

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I sea plant-based Asian sweet potato wraps

Love at first bite!? These Asian sweet potato wraps are delicious, gluten-free and 100% plant-based. Easy to make and even easier to devour... ?

By Ti Amo from @tishappykitchen

Ti Amo@tishappykitchen Read More
"The taste of these chips is really delicious. The original variant has a subtle umami taste and is nice and salty."
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Ingredients (for 2 people)

Seamore's Seaweed Chips
400g Asian wok vegetables
75g mashed sweet potato
65g (gluten-free) oat flour
120g uncooked brown rice
Sweet chili sauce to taste
Handful of spinach
Vegan chicken pieces

Preparation

Knead the sweet potato together with the flour into a dough and form it into 2 wraps
Fry them in a pan with oil. In the meantime fry the Asian vegetables together with the chicken pieces and cook the rice according to the package.
Take a wrap, then fill it with spinach, rice, vegetables and chicken. Add some sweet chili sauce and crumbled seaweed chips. Enjoy! ?

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I sea fattoush salad

Fattoush is a popular Middle Eastern salad. Fattoush salads are colorful and bursting with bright, refreshing flavors. This Fattoush salad recipe contains a variety of different vegetables. Seamore's Original Seaweed Chips are used as a colorful, crunchy toping. This recipe is fresh, easy and tasty.

By Amira Kudlacova from @amira.cookland

Mirka Kudlacova@amira.cookland Read More
"My variation of Fattoush salad consists of a healthy twist by adding Seamore's Seaweed Chips to the salad for crispyness, instead of the regularly used unhealthy toasted flatbread.
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Ingredients

1 bag of Seamore's Seaweed Chips
1 head lettuce, washed and chopped
4 small fresh pickle size cucumbers, chopped
5-6 radishes, chopped
10 cherry tomatoes, cut in half
1/2 lemon juice
2 tbsp feta cheese, crumbled
1 tbsp extra virgin olive oil
Salt and pepper to taste

Preparation

In a large bowl mix all chopped vegetables together.
Mix the lemon juice, salt, pepper, olive oil in a small cup and pour this over the vegetables. Make sure that everything is well mixed.
Add the seaweed chips and feta cheese on top, enjoy! ?

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