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Miso Salmon Sushi Cups

| Fish & Seafood, Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

These Miso Salmon Sushi Cups are a quirky alternative to sushi. My daughter saw this idea on Tik Tok and has been making them ever since using her favourite salmon sauce (based on the Miso Fish recipe sauce). As you can see in the variations they are also very adaptable to dietary preferences. Rolling can…

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Toasted Seaweed Chips

| Healthy Lunchbox, Savoury Snacks

These Toasted Seaweed Chips are a quick and healthy snack that’s full of umami flavour and a satisfying crunch. Made from yaki nori sheets and brushed with a tamari-sesame oil mix, they’re baked until crispy and perfect for snacking on.

A few months back I was doing a bit of shopping after school and even though they’d had afternoon tea, my kids were moaning that they were still hungry. My kids tend to do this every time we’re shopping and they spot something they fancy. This time they’d spied some Nori Chips and seeing as they love nori and they love chips, they worked out that these might be worth a try!

I of course checked out the ingredients, not happy with the vegetable oil (sunflower oil or canola oil I think), but otherwise okay, I conceded because I actually wanted to try them myself. So they were inhaled within seconds of opening and didn’t put a dent on their hunger (note to self to insist on buying nuts next time) and as delicious as they were, they were quite expensive.

So off to the kitchen I head on a mission to re-create my kids latest obsession with toasted seaweed chips. The delicious result I share with you today.

Health benefits

Nori seaweed is a nutrient powerhouse, packed with iodine for thyroid health, fibre, and essential vitamins and minerals like vitamin C and calcium. Some people call it a superfood. These homemade seaweed chips are a healthier, vegan, gluten-free alternative to many savoury snacks – and free of nasty vegetable oils.

Ingredients

All you need are yaki nori sheets (which are the sushi seaweed sheets in the supermarket that you usually roll around rice to make sushi), plus tamari (or a soy-free alternative like coconut aminos), and sesame oil. Optional toppings like sesame seeds, garlic powder or nutritional yeast can add an extra flavour boost. The simplicity of the ingredients makes these chips quick and easy to prepare.

How to make roasted seaweed snacks

Preheat your oven to 150℃/300℉. Mix tamari and sesame oil in a small bowl and with a pastry brush, brush the shiny side of each sheet of nori. Stack them in sets of three or four, sprinkle with optional toppings, and bake between two sheets of baking paper (weighed down with a baking sheet or pan) for 10-15 minutes until crispy. Cut into pieces with a sharp knife and enjoy!

Serving suggestions and how to store

These chips are perfect for munching on their own or as part of a snack plate. They are also lovely over a salad (add at the last minute). Store them in an airtight container with a moisture absorber to keep them crispy. I just recycle absorbers from other things I buy. They’re sensitive to humidity, so be sure to seal them tightly.

Vary toasted seaweed chips to suit your dietary needs

For a soy-free version, swap tamari for liquid aminos or coconut aminos. For sesame-free, replace the sesame oil with extra virgin olive oil or avocado oil. You can also leave out the optional toppings for a more minimalist snack.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make savoury recipes, click HERE.

These Toasted Seaweed (Nori) Chips are an easy to make healthy and nutrient dense snack that my kids absolutely love. 
Print Recipe
4.55 from 22 votes

Toasted Seaweed Chips

These Toasted Seaweed Chips are a very moorish savoury snack that my whole family just loves - stopping at one is virtually impossible. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: Japanese

Ingredients

  • 1 packet yaki nori sheets (sushi paper)*
  • 1 tbsp tamari (or liquid or coconut aminos)
  • 1 tbsp sesame oil

Optional toppings

  • sesame seeds
  • nutritional yeast
  • garlic powder

Instructions

  • Preheat a fan forced oven to 150℃/ 300℉.
  • Mix your tamari and sesame oil together in a small bowl.
  • Brush the shiny side of the nori sheet with the oil/tamari mix (right to the edges), sprinkle with optional toppings and place another sheet, rough side down on top. Repeat with two -three more sheets (to make a stack of three to four sheets).
  • Place on a baking tray lined with baking paper and place another piece of baking paper on top. I weighed it down with another baking tray (filled with pastry weights). You don’t have to weigh it down, it just stops the sheets curling (but doesn’t effect the taste).
  • Bake for 10-15 minutes until crisp at the edges.
  • Cut with a large sharp knife (you can pry into single sheets or leave as a stack) and enjoy immediately.

Store

  • Can be stored in an airtight container.
  • These are very sensitive to humidity, so I always add the moisture absorber (repurposed from the packet of nori) to my container or they will loose their crispiness.

Notes

Soy-free

Choose aminos instead of tamari.

Sesame-free

Replace the sesame oil with olive oil.
 
 

How do you or your kids like these? I'd love your feedback, post a comment or rate this recipe!