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1
Puree the tapioca flour, kimchi, and pickling liquid in a food processor until a smooth dough is formed.
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2
Divide the dough in half and roll one portion into a thin cylinder about 3/4 inch (2 centimeters) in diameter.
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3
Place the cylinder on a sheet of plastic wrap and cover with another sheet.
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4
With a rolling pin, roll the cylinder into a flat, thin sheet approximately 1/8 inch (3 millimeters) thick.
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5
The dough should be nearly translucent.
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6
Repeat with the other cylinder.
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7
Prepare a steamer.
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8
We use a deep hotel pan filled with steaming water with a shallower perforated hotel pan inserted above the water line to make a long steamer.
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9
This way both sheets of dough fit lengthwise on top of each other.
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10
If you have a smaller steamer, youll need to cut the sheets into pieces that fit in your steamer and stack them or cook them in batches.
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11
Steam the dough sheets, still wrapped in plastic, for 15 minutes.
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12
Meanwhile, preheat the oven to 180F (80C).
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13
Line a wire rack with parchment paper and set it over a large sheet pan.
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14
(This will allow for even airflow.)
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15
Unwrap the steamed dough and lay it on the parchment.
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16
Place the pan in the oven and bake for 60 minutes or until the dough has dried.
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17
Flip the dough sheets occasionally to allow for even drying.
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18
When the sheets are completely dry and brittle, remove them from the oven and allow them to cool to room temperature.
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19
Once the dough is completely cool to the touch, break or cut it into bite-size pieces.
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20
In a large pot set over high heat, add enough oil to fill the pot halfway and heat it to 400F (205C).
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21
Line a wire rack with paper towels.
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22
Fry the crisps in batches.
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23
They will puff quickly and triple in size.
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24
Remove the crisps from the hot oil with a slotted spoon and put on the rack to drain.
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25
Season lightly with salt and serve.
