Bloody Babs and Hurricane Chips | Brunch with Babs
Bloody Babs and Hurricane Chips
15 mins prepServes 4
A refreshing Bloody Babs made with tomato juice and non-alcoholic beer, paired with flavorful Hurricane Chips seasoned with various spices and sugar, perfect for your dry January.
1: Preheat oven to 425°F.
2: Tear each seaweed snack into pieces and place in a blender.
3: Add 1 tbsp sugar to the blender and blend until the seaweed is reduced to very small pieces (about 1 minute).
4: Add 1 tbsp sesame seeds and process until combined (about 30 seconds).
5: Transfer the mixture to a small bowl and mix in 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp crushed red pepper.
6: Spread kettle chips on a baking sheet and bake until slightly darkened (about 4 minutes).
7: Remove from oven and gently toss to coat the chips with the seasoning.
8: Chips can be seasoned 1 day ahead and stored in an airtight container.
