Roasted Seaweed Chips (Printable)

Crispy seaweed chips seasoned with sesame oil and sea salt. Ready in 13 minutes for a light, satisfying Asian-inspired snack.

# What You'll Need:

→ Main

01 - 6 sheets dried nori seaweed, sushi-grade

→ Seasoning

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

# Directions:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet on the parchment with shiny side down.
03 - Lightly brush the top surface with sesame oil, then sprinkle with a pinch of sea salt.
04 - Place another nori sheet on top to form a double layer, brush with oil, and sprinkle with salt. Repeat until all sheets are used, creating 3 sandwiched pairs.
05 - Using kitchen scissors or a sharp knife, cut each pair into 2-inch wide strips or squares.
06 - Arrange the cut pieces in a single layer on the baking sheet without overlapping.
07 - Roast for 6 to 8 minutes, monitoring closely to prevent burning. Chips should be crisp and dark green.
08 - Cool completely before serving. Store leftovers in an airtight container to maintain crispiness.

# Expert Hints:

01 -
  • You get that deep umami crunch without any of the weird additives or preservatives found in store-bought versions.
  • The whole process takes less time than running to the store, and you can season them exactly how you like.
  • They're ridiculously low in calories but still satisfy that need for something crispy and salty.
  • Perfect for when you want a snack that feels light but interesting, not just another handful of something forgettable.
02 -
  • Don't walk away from the oven during the last two minutes because seaweed can scorch in an instant and there's no saving burnt sheets.
  • If your chips aren't crispy after cooling, pop them back in the oven for another minute or two rather than giving up on them.
  • Humidity will make these soggy fast, so if you live somewhere damp, make smaller batches and eat them the same day.
03 -
  • If you're making a big batch, roast them in two separate pans rather than crowding one sheet because air circulation matters.
  • Taste one piece right out of the oven to check the salt level before you make the whole batch, because it's easy to overdo it.
  • Keep an eye out for sushi-grade nori at Asian markets where it's usually cheaper and fresher than what you find in regular grocery stores.
Go Back