Crispy Dried-Seaweed Twigak (4 Servings)

Cut dry seaweed into 3–4 cm pieces, shake off crumbs and visible salt; do not soak.

Warm oil over medium-low heat in a small deep pan and test one piece without scorching.

Fry a few dry pieces at a time; lift them quickly before darkening.

Drain on paper towels, let cool and sprinkle evenly with sugar.

Serve completely cooled; put leftovers in a dry airtight container.