Kimchi Queso with Seaweed Chips
Directions
- 1Dip the rice paper in water.
- 2Shake off any excess water from the rice paper.
- 3Place the seaweed sheet on the rice paper.
- 4Press the seaweed sheet and rice paper until they stick together.
- 5Bake the rice paper seaweed in the oven at 220°F for 4 minutes until it's dry enough to fry.
- 6Cut the rice paper seaweed into smaller pieces.
- 7Fry the chips at 350°F for 5-10 seconds.
- 8Lightly season the chips with salt and black pepper.
- 9Pour milk into a pan over medium heat.
- 10Add Korean chili flakes to the milk.
- 11Add sharp cheddar cheese to the pan.
- 12Add smoked gouda cheese to the pan.
- 13Add sour cream to the pan and mix it well.
- 14Add kimchi to the dip.
- 15Garnish with chopped green onions and serve with the seaweed chips.
Ingredients
- Vietnamese Rice Paper
- Roasted Seaweed
- Salt
- Black pepper
- 0.25 cup Milk
- 0.5 tsp Korean Chili Flakes
- 200 g Sharp Cheddar
- 150 g Smoked Gouda
- 180 g Sour Cream
- 300 g Kimchi
Equipment
Baking panBaking rackScissorsPan
Tips
- One sheet makes about 6 chips, estimate how much you need.
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