DIY DRY
Dried Sugar Kelp from Stonington Kelp Co
Sometimes we overbuy produce. It happens to all of us. A beautiful thing about seaweed is the options to stabilize it if you can’t eat it fast enough (or you just want to control how the seaweed is dried). Here is a simple way to dry seaweed at home. This information was made available by the Maine SeaGrant. They are great people and I suggest you check out their site for more seaweed ideas.
Dried kelp can be eaten as a snack ( kelp chips! ), sprinkled on avocado toast, put in to a spice grinder, or rehydrated and added to your favorite dishes. Kelp naturally begins to dehydrate in air, so low temperatures are key. Kelp can be passively dried in the sun (hang it in a sunny window where there is air circulation), dried in an oven or dehydrator. As long as dried kelp is put in an air-tight container and stored in a cool, dry space, it will keep for several years.
Instructions
Check kelp fronds and folds to ensure there is no grit and preheat oven to low ( 160 - 180 F degrees). You do not need to rinse the kelp - however if you prefer a more mild flavor - blanch kelp prior to drying
Lay kelp pieces on a baking tray covered with parchment paper
Bake at low temperature until the seaweed is dried or reaches desired crispness , typically 10 to 15minutes. Turn blades halfway through. Remove from the oven and allow dried kelp to cool. Use right away or store in an airtight container.
After the kelp dries, you may notice a white powder on the dried blades - this is the natural salts, sugars and nutrients coming to the surface of the blade so do not wipe off that tasty goodness.