Dulse is to the British Isles what Nori is to Japan, a nutritious, local seaweed with a gorgeous colour and a rich smoky taste.
good handful of dried Dulse Leaves
Separate the Dulse Leaves until you have a single layer.
Put a teaspoon of coconut oil into a frying pan and melt on low heat. Add the Dulse Leaves and cook very gently for about 1 minute or until crispy.
Note: The Dulse Leaves should not fry or change colour; if they do, the heat is too strong.