Baked nori brushed with sesame oil, sprinkled with sesame seeds and sea salt for a crisp, savory vegan snack.
# What You'll Need:
→ Seaweed
01 - 8 large sheets roasted nori
→ Seasonings
02 - 1 tablespoon toasted sesame oil
03 - 1 1/2 teaspoons sea salt, or to taste
04 - 2 tablespoons toasted sesame seeds
→ Optional
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon red pepper flakes (optional)
# How to Prepare:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper and set beside a clean work surface.
02 - Work with two nori sheets at a time. Lightly brush the top face of the upper sheet with toasted sesame oil, using the oil sparingly so sheets remain dry and crisp after baking.
03 - Evenly sprinkle a pinch of sea salt and a scattering of toasted sesame seeds over the oiled surface; add garlic powder or red pepper flakes if using. Place the second sheet directly on top and press gently to adhere.
04 - Using kitchen scissors or a sharp knife, cut the stacked sheets into bite-size pieces about 3/4 x 2 inches each, or to your preferred shape.
05 - Lay the pieces in a single layer on the prepared baking sheet, leaving small gaps for air circulation so they crisp evenly.
06 - Bake for 12–15 minutes, turning the pieces once halfway through. Remove as soon as they are crisp but before any noticeable browning to prevent burning.
07 - Allow the chips to cool completely on the baking sheet to set their crispness. Transfer to an airtight container and store at room temperature to preserve texture.
