Crispy Roasted Seaweed Chips (Printable Page)

Crispy, savory seaweed chips seasoned with sesame oil and salt. Light, flavorful, and ready in under 15 minutes.

# What You Need:

→ Main Components

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

02 - 2 teaspoons toasted sesame 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. Lightly brush with sesame oil and sprinkle with sea salt. Stack another sheet on top, brush with oil, and season again. Repeat to create 3 layered pairs.
03 - Use kitchen scissors or a sharp knife to cut each layered 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 appear crisp and dark green.
06 - Let cool completely before serving. Store leftovers in an airtight container to maintain crispiness.

# Expert Advice:

01 -
  • These chips take literally minutes to prepare but taste like youve spent all day on them, perfect for those evenings when you want something impressive with zero effort.
  • They satisfy that salty crunch craving without the heaviness of potato chips, leaving you feeling light even after devouring the entire batch.
02 -
  • Never walk away from these chips while theyre in the oven, as the difference between perfectly crisp and charred disappointment is about 30 seconds.
  • Layering two sheets together creates the perfect thickness that prevents the chips from becoming too fragile to handle while maintaining that satisfying crunch.
03 -
  • The key to even browning is making sure your oil coverage extends all the way to the edges, which I achieve by using the smallest pastry brush I own for precise application.
  • Cut your chips before baking rather than after, as freshly baked nori can shatter unpredictably if you try to cut it while crisp.
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