We thought that all of our crisp-based questions had already been answered.
When society requested healthier crisps, brands started to bake them instead of frying them.
When we wanted crisps with a slightly higher vitamin concentration, brands started using pea shoots and coconuts to make our favourite crunchy snacks.
But now, without any clear motive, researchers from the University of Southern Denmark have started creating crisps out of jellyfish.
We know – we’re just as confused.
Admittedly, jellyfish is already a popular snack in other areas of the world. In Asia, for example, it’s been a staple diet ingredient for centuries.
But whereas chefs spend weeks marinating the body of the jellyfish in salt and potassium to give it a crunchy texture, the Danish researchers have figured out how to get the same result in a matter of days.
There’s no shortages of jellyfish anywhere in the world. As it stands, the vast amount of them makes this fish a viable option for an increasing population.
Dr Mathias P. Clausen, who led the study, said: “Using ethanol, we have created jellyfish chips that have a crispy texture and could be of potential gastronomic interest.”
The end result produces a crisp that is healthier than traditional varieties as jellyfish contain high levels of vitamin B12, magnesium, phosphorus, iron and selenium.
A 25g potion of crispy jellyfish contains 0.5g of fat, whereas a bag of ready salted crisps contains 10.4g.
However, a bag of jellyfish crisps contains a 100% of a person’s recommended salt intake – but scientists believe more could be done to reduce this.
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