This is the yin and the yang of healthy seaweed with (ahem) a slightly less healthy martini.

Kelp is a super food, and very tasty. If you can (sustainably) forage it nearby, this is an easy way to enjoy it with a drink.

The steps

• Harvest some kelp. Use scissors or a knife to cut it from its anchor rather than ripping it away.
• Rinse and wipe the kelp clean.
• Dehydrate, either in the air fryer, an oven on low setting, or as I did in the Aga (in the coolest part where I actually forgot about it and left it for a week). The longer you can leave it, the crunchier the end product will be.

• Break the kelp into bitesize pieces and serve!

I don’t season mine. It has enough salt and iodine flavouring already.

However, if you want to season it, I would recommend drizzling over a very small amount of oil then sprinkling on your seasonings.

The salty, umami, dry crunch goes beautifully with a cold, citrus, oily martini.

You could potentially serve a kelp piece as a garnish to a martini but it starts to go soggy around the edges.

Enjoy the texture and health benefits!