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Root veg chips with seaweed seasoning

The great thing about shaking a little dried seaweed over your chips is that you can add less salt. The taste of the seaweed itself is subtle, but the seasoning effect is significant; depending on the type of seaweed you use, you may not need any salt at all. I like to use flaked dried kombu for this (from but any finely flaked dried seaweed will work.


Preheat the oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes and root veg but don't peel them. Cut into chunky wedges and put them in a large saucepan. Cover with water, bring to the boil and boil for 5 minutes. Drain them and leave to steam in the colander for a couple of minutes. Meanwhile, pour the oil into a large roasting tray and place it in the oven to heat up.

Tip the potatoes and veg back into their hot saucepan, put on the lid and shake the pan vigorously to roughen the potatoes' surfaces. The potatoes may roughen up quite readily. If the root veg does not, you can use a fork to break up their surfaces a little more. Add the

flaked seaweed and a little pepper and toss well so each chip gets some seaweed.

Tip the veg into the hot oil and toss them in it, distributing the oil as well as you can. Return to the oven for about 50 minutes, stirring well halfway through, or until crisp and golden. Taste a tester chip and add salt to the rest of the chips if needed.

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500g potatoes

500g root veg of your choice: celeriac, Jerusalem artichokes and parsnips are all good with seaweed

2 tsp rapeseed oil

4 tbsp finely flaked dried seaweed, such as kombu

Sea salt and black pepper