Roasted Seaweed Chips (Print Version)

Light, crispy seaweed sheets roasted with sesame oil and sea salt. Ready in minutes for a satisfying crunch.

# What You'll Need:

→ Main

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

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

# How to Make It:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet on parchment, shiny side down. Lightly brush with sesame oil and sprinkle with sea salt. Place another nori sheet on top, brush with oil, and sprinkle with salt. Repeat until all sheets are used, forming 3 sandwiched pairs.
03 - Using kitchen scissors or a sharp knife, cut each pair into 2-inch wide strips or squares.
04 - Arrange pieces in a single layer on the baking sheet without overlapping.
05 - Roast for 6 to 8 minutes, watching closely to prevent burning. Chips should be crisp and dark green.
06 - Let cool completely before serving. Store leftovers in an airtight container to maintain crispiness.

# Expert Tips:

01 -
  • These come together in under 15 minutes but taste like something from a specialty gourmet shop
  • They satisfy salty cravings without the heavy feeling of traditional potato chips
02 -
  • These go from perfectly crisp to burnt in literally 30 seconds, so do not walk away from the oven during the last 2 minutes
  • Stacking the sheets in pairs prevents them from curling up excessively while roasting, which makes seasoning them evenly nearly impossible
03 -
  • The shiny side of nori is smoother, so brushing the rough side helps the oil distribute more evenly
  • Make a double batch because these disappear way faster than you expect once people start snacking
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