Roasted Seaweed Chips (Print Version)

Savory seaweed snack roasted with sesame oil and sea salt, delivering light and crispy bites.

# Components:

→ 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 the oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet on the parchment with the shiny side down.
03 - Lightly brush the nori sheet with toasted sesame oil and sprinkle with a pinch of sea salt.
04 - Place another nori sheet on top, brush with oil, and sprinkle with salt. Repeat for all sheets, creating three double-layer pairs.
05 - Using kitchen scissors or a sharp knife, cut each nori pair into 2-inch wide strips or squares.
06 - Spread the nori pieces in a single layer on the baking sheet, ensuring they do not overlap.
07 - Roast in the oven for 6 to 8 minutes, monitoring closely to avoid burning. Chips should be crisp and dark green.
08 - Allow the chips to cool completely before serving. Store leftovers in an airtight container to preserve crispness.

# Expert Advice:

01 -
  • You can make a whole batch in less time than it takes to run to the store.
  • The crispy texture is so much better than anything from a package, and you control the salt.
  • It costs almost nothing and feels like a treat every single time.
02 -
  • The first time I made these I walked away for two minutes and came back to burnt edges, so stay near the oven especially toward the end.
  • If your nori feels limp after a day or two, pop the chips back in a low oven for a minute and they crisp right back up.
03 -
  • Use a pastry brush to apply the oil evenly so every bite has the same flavor and crispness.
  • Double-layering the nori makes the chips sturdier and gives them a more satisfying snap when you bite into them.
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