It is the ultimate ready-salted chip, even if it does come with a slight sting in the tail.
Scientists have created jellyfish chips, which they claim could provide a healthier alternative to deep-fried varieties. Jellyfish is already a delicacy in Asian countries, but the drying technique takes at least a month and leaves a gristly, stringy substance that has never caught on in the West.
Now researchers in Denmark have discovered that by soaking jellyfish in alcohol and allowing it to evaporate, the creatures turn into paper-thin, crunchy discs similar in texture to a traditional potato chip.
University of Southern Denmark gastrophysicist Mie Thorborg Pedersen said the crisps could be made in large quantities in just a couple of days.
The dessicated jellyfish do not have much taste, but scientists believe they could be flavoured.
