Using a mortar and pestle, pound the bull kelp until a rough paste forms. Using a chef’s knife, shred the sea lettuce and float leaf. In a bowl, combine all of the ingredients and mix well. Place on a dehydrator tray and place in a food dehydrator* at 40°C (104°F) overnight or until crisp.
Scrape the mixture off the tray into a very dry mortar and lightly crush with the pestle. Store in an airtight container until needed.
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