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ROCKWEED CRISPS

From Identifying and Harvesting Edible and Medicinal Plants in Wild (and
Not-So-Wild) Places
This seaweed bakes crunchier (and tastier) than potato chips, with more minerals than a multi-mineral pill, and without the grease.

3 cups dried rockweed

1 teaspoon of curry oil (1/2 tsp. olive oil + 1/2 tsp. curry powder), or olive oil with any seasonings you like.

1. Put the rockweed in a large baking dish. Mix the oil in well. It's surprising how such a tiny amount of oil spreads over the surfaces of the seaweed. Resist the temptation to use more oil; it will make the seaweed taste greasy.

2. Bake at 275 degrees for 20 to 25 minutes. Stir occasionally, and be careful not to let it burn. It's done when brittle, crisp and fragrant.

Makes 3 cups
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