We’ve been writing a lot lately about various food items we’re running out of, so it comes as something of a shock when we spy a possible food source that’s currently in excess. We might be more excited about this discovery if the food source in question wasn’t jellyfish.

　　The Mirror reports that some savvy scientists at the University Of Southern Denmark have developed a way to create jellyfish chips. This method involves marinating the jellyfish “in salt and potassium alum… to produce a crunchy texture” (shudder). While traditionally, this marinating process could take several weeks, these scientists have figured out how to achieve the same result in just a few days by adding ethanol.

　　Somehow, even with climate change, jellyfish are thriving, and they apparently are also good sources of vitamin B12, magnesium, phosphorus (hence the glowing), iron, and selenium. So we probably shouldn’t be so squeamish, as jellyfish have long been a staple in Asian diets. But we’re kind of hoping the potatoes hold out for just a bit longer.