Save I discovered these seaweed chips entirely by accident on a quiet Tuesday afternoon when I was rummaging through my pantry and found a forgotten stack of nori sheets. Instead of reserving them for sushi rolls, I wondered what would happen if I simply roasted them with a whisper of sesame oil. The result was so revelatory—crispy, salty, addictively crunchy—that I've made them a dozen times since, always finding myself reaching for just one more piece.
My partner walked into the kitchen as the first batch finished roasting, and the aroma hit him before he even saw what I was making. He grabbed one straight from the cooling sheet and his eyes widened—he'd grown up eating similar snacks in his grandmother's home, and suddenly I'd unlocked this whole memory for him. Now whenever I make them, he hovers nearby like a kid waiting for fresh cookies.
Ingredients
- 6 sheets of dried nori (seaweed), sushi-grade: Look for the dark green, thin sheets used for sushi rolls; they're the perfect thickness for crisping up without becoming brittle.
- 2 teaspoons toasted sesame oil (or neutral oil): Toasted sesame oil brings warmth and depth, but neutral oils work beautifully too if you want a cleaner, lighter flavor.
- 1/4 teaspoon fine sea salt: Fine salt dissolves and distributes evenly; coarse salt can feel gritty and won't coat the delicate sheets as nicely.
Instructions
- Preheat and prepare:
- Get your oven to 300°F (150°C) and line a baking sheet with parchment paper. This temperature is lower and gentler than you'd expect, which is the secret to even crisping without burning those delicate sheets.
- Layer and brush:
- Place one nori sheet shiny side down on the parchment, brush lightly with sesame oil, and sprinkle with a small pinch of salt. Add another sheet on top and repeat, building three sandwich pairs. The oil should be barely visible—you want them crispy, not greasy.
- Cut into pieces:
- Using kitchen scissors or a sharp knife, cut each double-layer pair into 2-inch strips or squares, working gently so they don't shatter. Arrange everything in a single layer on the baking sheet with space between pieces.
- Roast until crisp:
- Slide into the oven and watch closely for 6 to 8 minutes—every oven runs differently, and the line between perfectly crisp and charred is quick. They're done when they're dark green and snap when you bend them.
- Cool completely:
- Resist the temptation to eat them warm; they'll crisp up fully as they cool. Store in an airtight container to keep them crunchy for days.
Pin it There was an evening when my nephew visited and refused to eat anything I offered until I brought out these chips. Watching his face light up at something so simple reminded me that the best snacks aren't about complexity—they're about that perfect balance of texture and flavor that makes you feel like you're eating something special.
Flavor Variations That Work Beautifully
Once you master the basic recipe, the door opens to so many possibilities. A light dusting of furikake seasoning (that Japanese blend of seaweed, fish flakes, and sesame) transforms them into something that tastes like you've spent hours seasoning them. Chili flakes add a gentle heat that keeps building with each bite, while garlic powder brings an earthy umami depth. I've even tried a squeeze of lime zest with a tiny pinch of cayenne, and it created this surprisingly complex flavor that people couldn't quite identify but loved anyway.
Storage and Keeping Them Crispy
The moment these chips cool, they should go directly into an airtight container or glass jar—exposure to air will start softening them within hours. I keep a small container on my desk for mindless snacking throughout the week, and another in the pantry for unexpected guests. If they do go soft (which happens if you live somewhere humid), you can crisp them back up in a 250°F oven for just 2 to 3 minutes, though they're always best fresh.
Beyond Snacking: Three Ways to Use Them
While these are perfect as a standalone snack, I've discovered they shine in other roles too. Crumbled over warm rice with a soft-boiled egg and a drizzle of soy sauce creates an instant comfort bowl, and a handful scattered across a fresh salad adds unexpected crunch and a whisper of the ocean. One morning I was out of breadcrumbs and crushed a handful of these chips to coat some pan-fried tofu, and the result was so good I've never gone back to regular breadcrumbs.
- Crumble them over grain bowls, soups, or salads for textural contrast.
- Use as a delicate crust for tofu, fish, or vegetables—crush them finely first.
- Mix into popcorn seasoning for a savory umami kick that's completely different from what you'd expect.
Pin it These roasted seaweed chips have become one of those rare recipes I make without thinking, the way you'd reach for a favorite song. They've crept into my life in the most unassuming way, and I hope they do the same for you.
Frequently Asked Questions
- → What type of seaweed is best for these chips?
Sushi-grade dried nori sheets are ideal as they provide a clean, mild flavor and crisp texture when roasted.
- → Can I use an oil other than toasted sesame oil?
Yes, neutral oils like olive oil work well, though toasted sesame oil adds a distinctive nutty aroma.
- → How do I ensure the chips stay crispy after roasting?
Cool chips completely before storing them in an airtight container to preserve their crunchiness.
- → Can I add other seasonings to the seaweed layers?
Absolutely. Chili flakes, garlic powder, or furikake seasoning enhance flavor when sprinkled before roasting.
- → What temperature and time are recommended for roasting?
Roast at 300°F (150°C) for 6 to 8 minutes, watching closely to avoid burning while achieving a crisp texture.