Crispy Roasted Seaweed Chips (Print)

Crispy seaweed chips seasoned with sesame oil and salt. Light, savory, and perfect for healthy snacking.

# What You Need:

→ Main

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

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

# Steps:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet on parchment, shiny side down.
03 - Lightly brush top with sesame oil, sprinkle with pinch of sea salt.
04 - Place second nori sheet on top, brush with oil, sprinkle salt. Repeat until all sheets form 3 sandwiched pairs.
05 - Cut each pair into 2-inch strips or squares using kitchen scissors or sharp knife.
06 - Arrange pieces in single layer on baking sheet without overlapping.
07 - Roast for 6-8 minutes until crisp and dark green, watching closely to prevent burning.
08 - Let cool completely before serving. Store leftovers in airtight container.

# Top Tips:

01 -
  • These chips satisfy that desperate craving for something crunchy without the guilt that usually follows a bag of potato chips.
  • The entire recipe takes less time than a coffee shop line on a Monday morning, yet delivers a snack that feels surprisingly sophisticated.
02 -
  • The oven temperature matters tremendously here - any hotter than 300°F and youll find yourself with burnt edges before the centers crisp properly.
  • If your seaweed feels damp when you open the package, let it sit out for 10 minutes before starting, as extra moisture is the enemy of crispiness.
03 -
  • When selecting nori, look for packages that feel slightly springy rather than completely rigid, as these contain more moisture and roast more predictably.
  • Apply oil with your fingertips instead of a brush for the lightest possible coating - I discovered this accidentally when my pastry brush went missing, and the results were noticeably better.
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