Crispy Roasted Seaweed Chips (Print Version)

Light and crispy seaweed snacks with toasted sesame oil and sea salt, perfect for a savory bite.

# What You'll Need:

→ Main

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

02 - 2 teaspoons toasted sesame oil
03 - 1/4 teaspoon fine sea salt

# How to Make It:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet shiny side down on the parchment paper.
03 - Lightly brush the sheet with toasted sesame oil and sprinkle with sea salt.
04 - Top with another nori sheet, brush with oil, and sprinkle salt. Repeat until 3 double-layered pairs are formed.
05 - Use kitchen scissors or a sharp knife to cut each pair into 2-inch strips or squares.
06 - Place pieces in a single layer without overlapping on the prepared baking sheet.
07 - Roast for 6 to 8 minutes, monitoring closely to prevent burning, until crisp and dark green.
08 - Allow chips to cool completely before serving. Store leftovers in an airtight container to preserve crispness.

# Additional Tips::

01 -
  • They come together in under 15 minutes with ingredients you probably already have on hand.
  • That satisfying crunch is pure magic, and it's hard to stop at just a handful.
  • They're light enough to snack on without guilt, yet deeply savory and complex.
02 -
  • Don't skip the parchment paper or your chips will stick to the baking sheet and tear apart—I learned this the messy way.
  • The shiny side of the nori should face down; that glossy surface helps them crisp up evenly from underneath.
03 -
  • Double-layering the nori keeps thinner sheets from curling and ensures every piece crisps evenly.
  • Resist opening the oven door to peek—even a few seconds of heat loss can throw off the timing, so trust your timer and your nose.
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