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.
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
Method
- 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.
Variations
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!
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kelly seach says
sounds yum! So do you bake them in a stack of 10 all weighted down or weigh down several baking trays?
Georgia Harding says
Kelly I for this recipe I baked in small stacks of 3/4 (but I have a large oven). When I made these at my mums a while ago I baked them in a stack of 10, they worked fine, just took 10 minutes longer to crisp G x
Maria says
Could you make them in the dehydrator?
Lexie says
I’m going to try this after work! What a quick & easy snack with ingredients I always have handy. Thanks! L x
Trevanna Lang says
I would love to make these. Just a little confused with the number of nori sheets. Is it a total stack of 3 or 5? The recipe says ten sheets needed but the method says total stack of 3.
Georgia Harding says
Sorry Trevanna, I have just reworded it, hopefully clearer (it’s a simple recipe but really hard to explain the method). Personally I stack 3-4 sheets on one baking tray. But I do use all ten sheets in the pack, baked on three trays each time I make them. But how many you make is up to you. G x
Rachael says
What are some other toppings I can put on here.
Georgia Harding says
The limit is your imagination really – we like sesame seeds, nutritional yeast, herbs, spices (smokey paprika or garam masala is yum) G x
Rachel says
Oh my goodness these are so addictive!!!!! LOVE them!
Georgia Harding says
Aren’t they, glad you like G x
Anna Crosbie says
Thanks for the recipe!
I bought store bought roasted nori sheets the other day and the kids loved them. I was very disappointed to read the ingredients list and discover Canola oil was listed. So frustrating that even healthy brands you trust sneak this toxic oil into food.
I was determined to make my own after that – looking forward to trying his recipe out 🙂
Georgia Harding says
Yes that’s the reason I created this recipe – oil free!! Hope you and your kids love them Anna x
Valerie says
How can a recipe with sesame OIL be called oil-free?
Valerie says
Do you actually know what canola oil is? Maybe you need to do some research before cally it toxic
Well Nourished Team says
Hi Valerie, Canola oil is toxic and highly processed. Firstly, it is genetically modified so that it can be routinely sprayed with glyphosates (which are known class one carcinogens). It is typically extracted and refined using high heat, pressure, toxic petroleum solvents such as hexane, which is known to cause nerve damage in humans. Then it is exposed to degumming solvents, bleaching and chemical deodorization. This processing causes some of the omega-3 content of Canola oil to be transformed into trans fats. There is nothing healthy about the canola oil found in supermarkets.
Rochelle says
Keen to try these for my daughter, thank you! In terms of storing – how long do they last. I’m guessing just pantry storage? Thanks!
Georgia Harding says
They are best stored airtight and I alway keep the little moisture absorber sachets in the nori packet (or any other packets that contain them) and add them to the container and they should last for a good week or two. G x
Jenny says
can you make these without a fan forced oven? such a great idea. love it!
Georgia Harding says
Yes, just increase the temp by 10 degrees or so G x
Valerie says
Do you actually know what canola oil is? Maybe you need to do some research before cally it toxic
Zanthe Bohan says
Made these with sesame seeds, tamari and macadamia oil (as I didn’t have sesame oil on hand). Turned out beautifully. Like other I agree it’s great to have an alternative to the nasty oils in shop bought ones. And to get the nutritional benefit of seaweed. Thanks Georgia xx
Wendy says
Made them but coconut oil and a little chilly
They were awesome thank you
Well Nourished Team says
Hi Wendy, delicious!
matthew mackay says
how long do you wait after removing from oven before cutting them into slices?
Jon says
Did anyone else have a problem getting the layers to stick to each each other after Coming out of the oven?
Any recommendations?
Well Nourished Team says
Hi Jon, So the sheets don’t need to stick to eachother individually however you can leave as a stack too.
Personally I stack 3-4 sheets on one baking tray. But I do use all ten sheets in the pack, baked on three trays each time I make them. A did bake them in a stack of 10 once, they worked fine, just took 10 minutes longer to crisp G x
Patricia says
Do you use toasted sesame oil or not toasted?
Well Nourished Team says
Hi Patricia you can use either sesame oil for this recipe.