Crispy Roasted Seaweed Chips (Printable Version)

Crispy, savory seaweed chips with sesame oil and sea salt. Light, flavorful, and perfect for snacking anytime.

# Ingredient List:

→ 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. Lightly brush with sesame oil and sprinkle with sea salt. Top with another sheet, brush with oil, and sprinkle with salt. Repeat to create 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 6-8 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 Advice:

01 -
  • It takes less time than waiting for delivery and costs a fraction of store-bought seaweed snacks.
  • The crispy texture is so satisfying you won't believe it came from paper-thin sheets.
  • You control the salt and oil, making it as light or as indulgent as you want.
  • It's one of those rare snacks that feels virtuous but tastes like a treat.
02 -
  • Watch the oven like a hawk after the 5-minute mark because nori goes from perfect to burnt in seconds.
  • Brushing too much oil makes the sheets soggy instead of crispy, so use a light hand.
  • If your chips come out chewy, pop them back in the oven for another minute or two.
03 -
  • Use a silicone brush instead of a pastry brush so the bristles don't shred the delicate nori.
  • If you want uniform pieces, use a ruler and pencil to lightly mark cutting lines on the parchment before you start layering.
  • Toasting your own sesame oil at home by gently heating regular sesame seeds in a pan intensifies the flavor even more.
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