How to Make Sea Cucumber Chips

This is a crunchy product which is a potential substitute for pork chicharon. Flavorings like garlic, ginger, and bay leaf may be added to satisfy the palate of consumers.

Sensorial quality of sea cucumber chips showed that the treatment of ginger, garlic and bay leaf had no significant effect in the flavor, odor and general acceptability of the product. Proximate analysis showed that the product has a protein content of 24.9%, fat 3.24% and moisture 12.03%. The product lasts for 8 months.


  • 2 cup ground rice
  • 1 cup water
  • 1/4 cup ground sea cucumber
  • 1/2 tbsp salt
  • 1/2 tbsp MSG (vetsin)
  • 1/2 tbsp Flavoring (either garlic powder, ginger powder, or bay leaf extract)


Dissolve salt, MSG and flavoring in water and add the ground sea cucumber. Add ground rice and mix thoroughly. Put a thin layer in a greased molder and steam until the surface is dry to touch. Transfer in wire mesh tray and dry under the sun for 2-3 days, or put in a cabinet dryer for a day. Store in a cool dry place. Fry only when needed.

Market Potential

An alternative to pork chicharon, sea cucumber chips offer a variety of flavors to suit the liking of the health conscious consumers who are very selective on the kinds of food that they eat. Packing is 150g/pack.

source: DOST, BFAR, photo from

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