Save I bought my first pack of nori sheets thinking I'd finally master homemade sushi, but after one lopsided attempt, they sat in my pantry for weeks. One night, craving something salty and crunchy but trying to avoid another bag of potato chips, I remembered a food show segment about roasted seaweed snacks. I brushed a sheet with sesame oil, sprinkled some salt, and slid it into the oven. The smell that filled my kitchen—toasty, oceanic, almost nutty—made me forget all about those failed sushi rolls.
I started making these every Sunday evening while prepping lunches for the week. My partner would wander into the kitchen, drawn by the smell, and we'd end up eating half the batch before they even cooled. Now I double the recipe just to account for the taste-testing tax. It became our ritual, a small thing that made the week ahead feel more manageable.
Ingredients
- 6 sheets of dried nori (seaweed), sushi-grade: Look for dark green, almost black sheets that feel crisp in the package—they're fresher and will roast more evenly without turning bitter.
- 2 teaspoons toasted sesame oil (or neutral oil): Toasted sesame oil gives a warm, nutty depth that makes these chips addictive, but any neutral oil works if you want a cleaner seaweed flavor.
- 1/4 teaspoon fine sea salt: Fine salt distributes better than coarse varieties, so you get seasoning in every bite instead of random salty patches.
Instructions
- Prep your setup:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. This low temperature ensures the nori crisps without scorching, which happens faster than you'd think.
- Build your layers:
- Place one nori sheet shiny side down on the parchment, lightly brush the top with sesame oil, then sprinkle with a pinch of salt. Stack another sheet on top, brush, and salt again—repeat until you have 3 double-layered pairs.
- Cut into snackable pieces:
- Use kitchen scissors or a sharp knife to cut each pair into 2-inch strips or squares. Scissors are faster and less likely to tear the delicate sheets.
- Arrange and roast:
- Spread the pieces in a single layer on the baking sheet without overlapping, then roast for 6 to 8 minutes, checking often. They'll turn darker green and feel papery-crisp when ready.
- Cool and store:
- Let the chips cool completely on the sheet—they'll crisp up even more as they rest. Store in an airtight container to keep them from going limp in humid air.
Save One afternoon, I made a batch and crumbled half of it over a bowl of plain rice with a fried egg on top. The way the salty, crispy bits mingled with the runny yolk turned a lazy lunch into something I actually looked forward to. It reminded me that the best meals don't always need a recipe—they just need a little crunch and creativity.
Flavor Twists to Try
Once you nail the basic version, it's fun to play around with toppings before roasting. A pinch of chili flakes adds heat without overwhelming the seaweed's natural brininess. Garlic powder gives it a savory punch that makes the chips taste almost like they came from a fancy shop. Furikake seasoning, if you have it, brings sesame seeds, dried fish, and a hint of sweetness all at once.
Serving Suggestions
These chips are perfect straight out of the container during a movie or afternoon slump. I also love crumbling them over miso soup, grain bowls, or even avocado toast for a salty, umami boost. They're especially good alongside a cold beer or iced green tea when you want something that feels light but still satisfying.
Storage and Make-Ahead Tips
Seaweed chips lose their crunch quickly in humid environments, so I keep mine in a glass jar with a tight lid, sometimes tossing in a silica packet from another snack bag. They're best eaten within two days, but honestly, they never last that long in my house.
- If they do get soft, a quick 2-minute blast in a low oven brings them back to life.
- Don't stack them in the container—lay them flat or loosely piled to avoid crushing.
- Make a double batch if you're serving guests because people always eat more than they expect.
Save There's something quietly satisfying about turning a humble ingredient into something this crunchy and full of flavor with almost no effort. Keep a pack of nori in your pantry, and you'll always have a snack that feels both healthy and indulgent whenever the craving hits.
Recipe Help & FAQs
- → Can I use different types of seaweed for this?
Sushi-grade nori works best for crispy chips. Other seaweed varieties may have different textures and moisture content, which can affect the final crispiness and roasting time.
- → How do I prevent the chips from burning?
Watch them closely during the last few minutes of roasting. The chips can go from perfectly crisp to burnt quickly. Remove them when they're dark green and crispy, typically around 6-8 minutes at 300°F.
- → How long do these chips stay crispy?
Store them in an airtight container at room temperature for up to 3 days. Exposure to moisture will make them lose their crunch, so ensure the container is completely sealed.
- → Can I make these without an oven?
Yes, you can use an air fryer at 300°F for 3-5 minutes, or briefly toast them in a dry skillet over low heat. Watch carefully to prevent burning with either method.
- → What other seasonings work well?
Try adding chili flakes for heat, garlic powder for savory depth, or furikake seasoning for authentic Japanese flavor. A light dusting of nutritional yeast adds a cheesy note while keeping them vegan.
- → Why do I need to double-layer the nori sheets?
Sandwiching two sheets together creates a sturdier chip with better texture. The double layer prevents them from becoming too delicate and breaking apart when handling.