Roasted Seaweed Chips (Printable)

Crispy nori sheets roasted with sesame oil and sea salt for a light, satisfying crunch.

# What You’ll Need:

→ Main

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

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

# Directions:

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

# Expert Tips:

01 -
  • You probably have everything you need in your pantry right now
  • They come together in under fifteen minutes flat
  • Much cheaper than buying packaged seaweed snacks
02 -
  • Watch them like a hawk after minute six, they go from perfect to burned in seconds
  • Stacking sheets in pairs prevents them from curling too dramatically
  • They must cool completely before storing or they'll lose their crunch
03 -
  • Use a pastry brush for the thinnest possible oil coating
  • Let the nori come to room temperature before opening the package to avoid moisture
Go Back