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.
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).
- 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)
- Preheat oven to 325° F.
- Line 2 baking sheets with parchment paper or coat lightly with oil.
- Cut through all seven sheets of nori (in half, then in half again, and again until you have 8 bundles).
- 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!
- 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.
- Sprinkle lightly with sea salt and/or any seasonings that you are inspired to try.
- Bake for 12-15 minutes or until crispy, flipping once.
- Crunch away and enjoy your sea veggies!
- Looking for nori? We like Navitas Naturals Nori Sheets, 50-count and also Sushi Nori Seaweed Sheets - 50 Sheets - Mikoshi Trading Hawaii