Pin it I discovered these during a late night snack experiment when my pantry was nearly empty but I had a stack of sushi nori leftover from a failed homemade rolling attempt. The transformation from flimsy purple sheets to outrageously crisp chips felt like magic. Now they disappear within minutes whenever I make them, especially when friends come over for wine and we need something salty but not heavy.
My friend Mei taught me to brush the oil so thinly it barely looks like anything is there. She said her grandmother could tell when someone was too generous with the oil because the seaweed would turn chewy instead of shattering delicately. I tested both methods and she was absolutely right.
Ingredients
- 6 sheets of dried nori: Sushi grade works best because it roasts evenly. Flavored seaweed snacks often contain too much oil already and will burn.
- 2 teaspoons toasted sesame oil: This is the flavor engine of the whole recipe. Neutral oil works but you lose that nutty aroma that makes these feel special.
- 1/4 teaspoon fine sea salt: Fine salt distributes more evenly than coarse crystals, which means every piece gets seasoned perfectly.
Instructions
- Prepare your station:
- Preheat oven to 300°F and line a baking sheet with parchment. The low temperature is crucial because high heat turns nori bitter before it crisps.
- Layer the seaweed:
- Place one nori sheet shiny side down. Brush lightly with oil and sprinkle a pinch of salt. Top with another sheet and repeat until you have three pairs.
- Cut into pieces:
- Use kitchen scissors to cut each pair into 2 inch strips or squares. Scissors are faster than knives and wont drag the delicate sheets.
- Arrange and roast:
- Spread pieces in a single layer without overlapping. Roast for 6 to 8 minutes until crisp and dark green, checking after 5 minutes.
- Cool completely:
- Let them sit on the baking sheet until they reach room temperature. They continue crisping as they cool and will feel disappointingly soft if you taste them too soon.
Pin it These became a regular thing during my daughters study sessions. Something about the salty crunch made textbooks feel less painful and we would accidentally finish an entire batch between chapters. Now whenever she has finals, she asks if the seaweed chips are coming.
Flavor Variations
Sometimes I add chili flakes for heat or garlic powder for an everything bagel vibe. Furikake seasoning creates a more complex, restaurant style result with just one extra step.
Serving Ideas
Crumbled over plain rice or salads, they add instant umami and texture. They also work beautifully alongside edamame as part of an Asian inspired appetizer spread.
Storage Solutions
These are at their absolute best within a few hours of making them, but proper storage extends their life significantly.
- Keep them in an airtight container with a paper towel to absorb moisture
- Revive slightly soft chips by returning them to a 300°F oven for 2 minutes
- Never store them near the stove where steam and humidity can sneak in
Pin it These little sheets of roasted ocean goodness are proof that the best snacks often come from the simplest ingredients. Happy crunching.
Recipe FAQs
- → How do I keep seaweed chips crispy?
Store completely cooled chips in an airtight container with a desiccant packet or dry rice to absorb moisture. Keep away from humid areas and consume within 3-5 days for optimal crispness.
- → Can I use different seasonings?
Absolutely. Try chili flakes for heat, garlic powder for savory depth, or furikake for authentic Japanese flavor. Sprinkle seasonings immediately after oiling but before roasting for best adhesion.
- → Why do my chips burn quickly?
Seaweed burns easily due to its thin structure. Watch closely after the 5-minute mark and reduce oven temperature if needed. The chips are done when dark green and crisp, not brown or black.
- → What type of seaweed works best?
Sushi-grade nori sheets provide the best results due to their consistent thickness and quality. Avoid large toasted sheets meant for rice balls, as they're often too thick and brittle for even roasting.
- → Can I air fry these instead?
Yes, set your air fryer to 300°F (150°C) and cook for 2-3 minutes, checking frequently. The time will be significantly shorter, so monitor closely to prevent burning.