FURIKAKE WITH SHRIMP SHELLS AND POTATO CHIPS

• 2 cups fresh or frozen shrimp shells (from about 1¼ pounds shrimp)
• ¾ cup loosely packed bonito flakes (katsuobushi )
• ½ cup coarsely crumbled salted potato chips
• 1 sheet nori, broken into several pieces
• 1 tablespoon toasted sesame seeds
• 1 teaspoon kosher salt, plus more to taste

Preheat the oven to 250˚F. Spread the shrimp shells in a single layer on a baking sheet and bake, tossing occasionally, until completely dry and crumbly, about 45 minutes. Cool completely.
One ingredient by one, grind the shrimp shells, bonito flakes, potato chips, and nori in a small food processor or large spice grinder until you have a mixture of pieces that are about the size of coarse sea salt (a little bigger or smaller is fine). Nori is harder to process, so don’t worry if the pieces are a bit bigger than the rest. Combine them all in a small container with the sesame seeds and salt. Stir well and season with salt to taste.
You can keep the furikake in an airtight container in a cool dark place (not the refrigerator) for up to 10 days.