For key visual step-by-step photos, refer to the body of the post.

Make the seaweed rice chips:

• Cook the glutinous sticky rice using a rice cooker or small saucepan.
• In a bowl, add the hot, cooked sticky rice along with the salt, sugar, mushroom powder and sesame oil.
• Mix well to combine.
• Spread the rice mixture onto a large piece of parchment paper.
• Sprinkle the sesame seeds over top.
• Place a piece of seaweed top of the warm rice and press firmly so it sticks.
• Place a cooling rack over a large baking sheet (18" by 13").
• Transfer the parchment paper (with the rice/seaweed) over the cooling rack.
• Oven-dry at 250°F/121°C for 30 minutes.
• Once the rice is partially dry, carefully flip the parchment paper and peel it off the rice. (There may be some sticky rice left behind, that's OK -- scrape it off and stick it back onto the seaweed).
• Remove the parchment paper and place the seaweed back onto the cooling rack.
• Continue oven-drying at 250°F/121°C for another 30 minutes.
• Use a pair of kitchen scissors to cut the seaweed into smaller pieces, about 1" in size.
• Spread the seaweed pieces on the cooling rack, giving sufficient room for the seaweed to dry.
• Reduce oven temperature to 200°F/93°C and continue oven-drying for 1 hour, or until completely dry and hard.
• Turn off the oven and let it cool. If not frying right away, cool and store in an airtight container (with silica packets -- do not eat!).

When ready to fry:

• Place the seaweed pieces onto a baking sheet at 200°F/93°C, to warm up, about 15 minutes.
• Heat a small pot of frying oil to 425°F/218°C.
• Add 1-2 seaweed pieces to the oil and quickly agitate with a pair of chopsticks until the rice floats and puffs up (a few seconds).
• Remove and drain on paper towel.
• Repeat with the remainder.
• Enjoy immediately or cool completely and store in an airtight container.