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–+ servings
Fried dulce on a plate with smoked paprika.
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Dulse 'Bacon' Bits

Add this vegan 'bacon' over avocado on toast, baked potatoes, salads or scrambled tofu.
Course Snack, Topping
Cuisine Irish, Scottish
Diet Gluten Free, Vegan, Vegetarian
Keyword fried dulse, seaweed
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 servings
Calories 10kcal
Author Nicole Shroff

Ingredients

  • 15 g dried dulse
  • 1 teaspoon vegetable oil
  • pinch smoked paprika

Instructions

  • Warm 1 tsp vegetable oil vegetable oil in a large frying pan on medium heat (don't let it smoke).
  • Add 15 g dried dulse in a single layer and fry for 45-60 seconds, turning once, until it curls up at the sides, darkens and turns crisp. Control the heat as it can go from done to burnt in seconds.
  • Remove and place on kitchen paper to drain, it will crisp further before it cools. Sprinkle pinch smoked paprika over the top while still warm.

Notes

Dulse is thin, so it burns fast, remove from heat the moment it darkens, not after.
No need to add salt, dulse is already salty.
Under-cook rather than over-cooking it - dulse crisps up further as it cools, so remove from the heat the moment it darkens. Burnt dulse is taste terrible!
Don't add too much oil - One teaspoon is plenty, too much and it will remain greasy rather than crisp.
Storing - once cooled, keep in an airtight jar. It will taste best the same day and softens after that.

Nutrition

Serving: 1serving | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Sodium: 60mg | Fiber: 1g | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 1mg