Roasted Seaweed Chips (Printer View)

Light, crispy seaweed chips seasoned with sesame oil and sea salt, ideal for a savory snack or topping.

# Components:

→ Main

01 - 6 sheets sushi-grade dried nori seaweed

→ Seasoning

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

# Method:

01 - Set oven temperature to 300°F and line a baking sheet with parchment paper.
02 - Place one nori sheet shiny side down on the parchment.
03 - Brush the nori sheet lightly with toasted sesame oil and sprinkle with a pinch of fine sea salt.
04 - Stack another nori sheet on top, repeat oil brushing and salt sprinkling. Continue alternating until you form three pairs of layers.
05 - Use kitchen scissors or a sharp knife to slice each double-layer pair into 2-inch wide strips or squares.
06 - Lay the cut pieces flat in a single layer on the prepared baking sheet without overlapping.
07 - Bake for 6 to 8 minutes, monitoring carefully to avoid burning, until chips are crisp and maintain a dark green hue.
08 - Allow chips to cool completely before serving. Store leftovers in an airtight container to preserve crispness.

# Expert Advice:

01 -
  • Theyre ridiculously quick to make and need only three ingredients you probably already have.
  • The crispy, salty crunch satisfies every snack craving without any guilt or heaviness.
  • You can season them however you want and they still turn out perfectly every time.
02 -
  • Dont crank up the oven temperature thinking itll speed things up, because seaweed burns in seconds at high heat and turns bitter.
  • Brushing oil on both sides of each sheet instead of just the top makes them way too greasy and they wont crisp properly.
  • If they feel even slightly soft after cooling, pop them back in the oven for another minute or two.
03 -
  • Use a pastry brush instead of your fingers to apply the oil evenly without tearing the fragile sheets.
  • Rotate the baking sheet halfway through roasting so everything crisps at the same rate, especially if your oven has hot spots.
  • Let the chips cool completely on the pan instead of transferring them right away, or theyll shatter into dust.
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