Crispy Roasted Seaweed Chips (Printable Version)

Crispy, savory seaweed snack made with nori sheets, sesame oil, and salt. Ready in minutes with a satisfying crunch.

# What You'll Need:

→ Main Components

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 parchment, shiny side down. Brush top with sesame oil and sprinkle with sea salt. Stack another sheet on top, brush with oil, and salt again. Repeat to create 3 layered pairs.
03 - Using kitchen scissors or sharp knife, cut each layered pair into 2-inch wide strips or squares.
04 - Arrange pieces in single layer on baking sheet without overlapping.
05 - Roast for 6-8 minutes, watching closely to prevent burning. Chips should be crisp and dark green.
06 - Let cool completely before serving. Store leftovers in airtight container to maintain crispiness.

# Expert Tips:

01 -
  • These chips take less than 15 minutes from start to finish, making them perfect for those moments when you need something crispy but the pantry is looking sparse.
  • The umami-rich flavor feels indulgent even though each serving has only 35 calories, a little secret that makes snacking guilt-free.
02 -
  • Watching these chips like a hawk during the last minute of baking is essential – the difference between perfectly crisp and burnt is about 30 seconds.
  • Stacking two sheets together rather than using single sheets creates a sturdier chip that holds up to dips without becoming instantly soggy.
03 -
  • If your nori sheets feel slightly damp or flexible when you open the package, give them a quick 10-second toast in a dry pan before using – this evaporates any absorbed moisture and ensures maximum crispness.
  • Applying oil with a silicone brush rather than spraying allows for the thinnest possible coating, which is the secret to chips that shatter satisfyingly rather than bend.
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