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Cut the seaweed into smaller, bite-sized pieces.
Soak the seaweed pieces in cold water for about 5 minutes to soften.
Drain the seaweed and pat it dry with paper towels.
In a bowl, combine the tempura batter mix with cold water according to the package instructions.
Adjust the batter consistency as needed.
Heat oil in a deep skillet or wok to 350°F (175°C).
Dip each seaweed piece into the tempura batter, ensuring it’s fully coated.
Fry the battered seaweed pieces for about 1-2 minutes per side until golden brown and crispy.
Remove the chips from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Sprinkle with salt to taste and serve immediately.