Roasted Seaweed Chips (Printable)

Crispy, savory seaweed sheets roasted with oil and salt for a light, satisfying crunch.

# What You'll Need:

→ Main

01 - 6 sheets dried sushi-grade nori seaweed

→ Seasoning

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

# How-To Steps:

01 - Preheat oven 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 top of the sheet lightly with toasted sesame oil and sprinkle with a pinch of sea salt.
04 - Place another nori sheet on top to form a double layer, brush with oil, and sprinkle salt again. Repeat until all sheets form 3 pairs.
05 - Use kitchen scissors or a sharp knife to cut each nori pair into 2-inch-wide strips or squares.
06 - Place the cut pieces in a single layer on the baking sheet without overlapping.
07 - Bake for 6 to 8 minutes, closely monitoring to avoid burning. Chips should be crisp and dark green.
08 - Allow chips to cool completely before serving. Store leftovers in an airtight container to preserve crispness.

# Expert Advice:

01 -
  • They satisfy salty cravings without the heavy feeling of potato chips
  • The sesame oil creates an aromatic, restaurant quality flavor that people cant quite place
  • They take thirteen minutes total and cost almost nothing
02 -
  • The transition from almost done to burned happens in under thirty seconds. Set a timer and check early.
  • Humidity makes these lose their crunch quickly. Store them with a silica packet or eat the same day.
03 -
  • Use a pastry brush instead of your fingers to avoid tearing the nori
  • Double the recipe immediately because everyone eats more than they expect
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