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Kelp Preparation Tips


Checking for Shells and Snipping

Kelp is often easier to handle in its dry state. First, spread out the leaf to check for tiny shells (sometimes tiny shells are hidden in the folds). Cutting into strips or bite size pieces with scissors is quicker than a knife. You may notice a powdery white substance on the surface area. These are mineral salts (mostly potassium) that have precipitated from inside to outside the cell walls.

Soaking Dry Kelp

Kelp expands almost 50% after soaking for 10–15 minutes! Save that soaking water; it contains about 60% of the kelp's sodium and potassium and 70% of its iodine. A quick rinse dissolves much less than that (after a quick rinse, remember to check for tiny shells). Use the soaking water to get all of its mineral wealth.

Cutting Kelp into Attractive Bite–sized Shapes

Cut the kelp into 1 inch wide strips; stack them 2 or 3 high and cut off one inch sections (on a slight diagonal for diamond shapes). Keep your hands dry and knife sharp to help manage the natural slipperiness of kelp.

Roasted Kelp "Chips"

These delicious, tender kelp pieces can be eaten as is or sprinkled into a soup, salad, pasta or pizza. Get all the mineral salts, with no oily trans fats.

1. Cut dry kelp into bite sized pieces.
2. Place on cookie sheet in toaster oven or regular oven at 200° F.
3. Watch very carefully until slightly browned. Kelp burns easily.

Pan Fried Kelp "Chips"

Great garnishes. Irresistible snacks!

1. Snip dry kelp into bite sized pieces.
2. Place kelp in a lightly oiled pan or skillet on medium heat.
3. Press pieces into the hot oil with spatula until they turn slightly brown and crisp (just a few minutes).
4. Allow kelp "chips" to cool on paper towel before serving.

Kelp with Beans

Cooking beans with kelp brings out the flavor, shortens cooktime and improves digestibility. Kelp will also help thicken the broth.

1. Soak beans several hours or overnight if possible.
2. Add a large piece of dry kelp to the pot as you start to boil. (Remember, kelp expands 50%!)
3. Cover after 5 minutes of boiling and cook or pressure cook.
4. Remove kelp before serving or leave it in for more flavor and nutrition.