Pin It Last summer, my friend Anna returned from Tokyo raving about these addictive seaweed snacks she'd discovered in a tiny convenience store. We spent an afternoon experimenting with different oils and seasonings until we landed on this perfect balance. Now they're my go-to when cravings hit at midnight.
My niece initially turned her nose up at 'sea vegetables' until she caught me making a batch. The toasting aroma filled the kitchen and suddenly she was hovering around the oven. Now she requests them every time she visits.
Ingredients
- 6 sheets dried nori: Sushi grade works best, it's more delicate and crisps up beautifully
- 2 teaspoons toasted sesame oil: The nutty warmth pairs perfectly with seaweed's natural brininess
- 1/4 teaspoon fine sea salt: Flaky salt can be too heavy, fine salt distributes evenly
Instructions
- Get your oven ready:
- Preheat to 300°F and line a baking sheet with parchment paper
- Layer your nori sheets:
- Place one sheet shiny side down, brush lightly with oil, sprinkle with salt, then repeat to create three double layered pairs
- Cut into pieces:
- Use kitchen scissors to snip each pair into two inch strips or squares
- Arrange and roast:
- Spread pieces in a single layer and bake for six to eight minutes until crisp and dark green
- Cool completely:
- Let them sit on the baking sheet, they'll continue crisping as they cool down
Pin It I brought a batch to a book club meeting and they disappeared before anyone even touched the wine and cheese plate. Something about that salty crunch makes them impossible to stop eating.
Flavor Variations
Sometimes I'll dust them with garlic powder or a pinch of cayenne for extra warmth. Furikake seasoning, that Japanese rice topping with sesame seeds and nori bits, takes these to another level entirely.
Storage Secrets
An airtight container at room temperature keeps them crisp for about three days. If they soften slightly, a quick thirty second toast in the oven brings back the crunch.
Serving Ideas
These shine alongside a cold beer or as part of an appetizer spread. I also love crushing them over steamed rice or sprinkling on avocado toast for instant umami depth.
- Try crumbling over popcorn for a gourmet twist
- Pack them in lunch boxes for an easy snack
- Pair with edamame for a complete Asian inspired snack plate
Pin It Simple, satisfying, and somehow elegant in their minimalism. These chips have become a staple in my snack rotation.
Questions About This Recipe
- → How do I keep seaweed chips crispy?
Store completely cooled chips in an airtight container with a desiccant packet or dry rice grains to absorb moisture. Keep away from humid areas like above the stove or near the dishwasher.
- → Can I make these without oil?
Yes, simply toast the nori sheets in the oven without oil. Season with salt immediately after removing from the oven while still warm so it adheres better. The texture will be lighter but less substantial.
- → What's the difference between nori and roasted seaweed snacks?
Homemade roasted seaweed chips are typically double-layered for extra crunch and freshly seasoned, while store-bought versions are usually single sheets with pre-applied seasonings. Freshly roasted offers superior texture and customizable flavor.
- → Why did my seaweed chips burn?
Nori goes from perfectly crisp to burned quickly due to its delicate nature. Watch closely after the 5-minute mark and reduce oven temperature if your oven runs hot. The color should be deep green, not black.
- → Can I use flavored nori sheets?
Absolutely, though they may already contain oil and salt. Adjust your added seasoning accordingly and reduce roasting time by 1-2 minutes since flavored varieties often brown faster than plain nori.
- → What other seasonings work well?
Try furikake, garlic powder, onion powder, smoked paprika, or everything bagel seasoning. Add spices before roasting for flavors that meld into the nori, or sprinkle nutritional yeast after cooling for cheesy notes.