Roasted Seaweed Chips (Printable)

Crispy seaweed chips roasted with sesame oil and sea salt. A simple, satisfying vegan snack ready in minutes.

# What You'll Need:

→ Main Components

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

02 - 2 teaspoons toasted sesame oil
03 - 1/4 teaspoon fine sea salt

# Method:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet on parchment, shiny side down. Lightly brush with sesame oil and sprinkle with sea salt. Top with another sheet, brush with oil, and sprinkle again. Repeat to form 3 sandwiched pairs.
03 - Using kitchen scissors or a sharp knife, cut each nori pair into 2-inch wide strips or squares.
04 - Arrange pieces in a single layer on the baking sheet without overlapping.
05 - Roast for 6-8 minutes, watching closely to prevent burning. Chips should be crisp and dark green.
06 - Let cool completely before serving. Store leftovers in an airtight container to maintain crispiness.

# Expert Pointers:

01 -
  • These chips satisfy that craving for something crunchy without the guilt that follows demolishing a bag of potato chips.
  • The process is oddly meditative, brush, sprinkle, layer, repeat, and before you know it, youve created something magical from just three ingredients.
02 -
  • Watch these like a hawk in the last minute of cooking, as the difference between perfectly crisp and burnt is about 30 seconds.
  • Storing these with a small food-grade silica packet keeps them crisp even in humid weather, a trick I learned after a disappointing soggy batch.
03 -
  • Cut the nori with scissors in a single decisive snip rather than sawing back and forth, which can create jagged, uneven edges that burn more easily.
  • For an impressive presentation, use cookie cutters to create shaped chips before baking, perfect for floating atop miso soup or as garnishes for Asian-inspired dishes.
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