Seaweed Chips – Fast and easy vegetables that are crunchy-munchy good!

Seaweed is an amazing vegetable – it contains so many nutrients! I have been wanting to try seaweed chips (crisps) for quite a while, but all I could find in the stores were those made with canola oil. After baking some fish that was topped with nori strips, I discovered that some of the nori had become deliciously crispy. This prompted me to search out a recipe for making nori / seaweed chips.

seaweed chips 2

I found a lot of great recipes that resulted in a very light and airy “crisp.” They were tasty, but not quite the same as what I had managed to create by accident. After some trial and error, I realized that it was the lack moisture (originally from the fish I was baking) preventing the results I was looking for. All of the recipes for the chips had made a big deal about only using enough liquid to just slightly moisten the nori so that salt and seasonings would stick to it a bit. I decided to go against that advice, and am so happy with the results! The instructions that follow will result in a much smaller, denser chip – similar in consistency to a potato chip (though tasting very little like potato!) rather than the more airy “crisps.”

I’ve been playing around with Vine videos a bit, so here are the ultra condensed video versions of the recipe (if you are not familiar with Vine, it is the Twitter version of video posting – limited to 6 seconds with a very simple interface).

Seaweed Chips
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Snack
Cuisine: Paleo
Servings: 2
  • 7 sheets nori raw
  • 1/4 tsp. sea salt to taste
  • 1 Tbsp. olive oil or coconut oil
  • seasonings if desired we like granulated onion or sesame seeds
  • water
  1. Preheat oven to 325° F.
  2. Line 2 baking sheets with parchment paper or coat lightly with oil.
  3. Cut through all seven sheets of nori (in half, then in half again, and again until you have 8 bundles).
  4. Place some water in a dish and dip each nori strip into the water briefly until it softens a little. Place on baking tray. Repeat until the trays are filled, spacing as close together as possible without overlapping. The nori will begin to shrink a little - this is expected!
  5. Drizzle lightly with olive or coconut oil. Spread the oil around (using a finger or pastry brush) to evenly coat the tops of the nori strips. Just a very thin coating of oil is all that is desired. Work lightly to keep the nori from getting bunched or damaged.
  6. Sprinkle lightly with sea salt and/or any seasonings that you are inspired to try.
  7. Bake for 12-15 minutes or until crispy, flipping once.
  8. Crunch away and enjoy your sea veggies!

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5 Responses to Seaweed Chips – Fast and easy vegetables that are crunchy-munchy good!

  1. GermanDolls April 5, 2013 at 5:41 am #

    Nice job! we love seaweed. I will definitely try this!

  2. Linda April 5, 2013 at 8:38 am #

    Oh these look wonderful, I have these sheets in my grocery cupboard! Going to try this:) Thanks!

  3. Beccijo April 5, 2013 at 8:53 am #

    I think I will have to try this!

  4. MuddyFeet April 5, 2013 at 3:15 pm #

    You all will have to let me know how you like them! I can’t seem to get enough of them 😉

  5. Denise April 14, 2015 at 12:13 pm #

    I tried them and must thank you, thank you, thank you. They were delicious.

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