Pin this The afternoon sun caught a package of nori sheets on my counter and I remembered how my grandmother would toast seaweed over her gas burner until the whole house smelled like the ocean. That spontaneous craving led to these impossibly crispy chips, which somehow disappeared before dinner even started.
My roommate walked in mid-roast and actually paused, inhaling deeply before asking what bakery item I was making. The look on her face when I revealed it was seaweed was priceless—shock quickly replaced by her reaching for another piece.
Ingredients
- 6 sheets of dried nori: Sushi-grade gives you that delicate crispness, and trust me, the shiny side matters for oil distribution
- 2 teaspoons toasted sesame oil: This is where the magic happens, though neutral oil works if you need to avoid sesame
- 1/4 teaspoon fine sea salt: Fine salt adheres better than coarse, and a little goes surprisingly far
Instructions
- Get your oven ready:
- Preheat to 300°F with a parchment-lined baking sheet ready to go
- Layer and season:
- Brush one nori sheet shiny side down with oil, salt it, then stack another on top and repeat until you have 3 pairs
- Cut into pieces:
- Slice each stack into strips or squares—kitchen scissors give you cleaner edges than a knife
- Arrange and roast:
- Spread pieces in a single layer without overlapping and roast 6 to 8 minutes until they turn deep green and satisfyingly crisp
- Cool completely:
- Let them sit on the pan for at least 5 minutes because they crunch up even more as they cool
Pin this Now I keep a stash in my desk drawer for those 3 pm energy slumps, and my coworkers have started casually wandering by my desk on chip days. Some have even confessed to buying their own nori sheets after trying them.
Flavor Variations
Sometimes I dust them with garlic powder right after roasting, or go bold with chili flakes when I want something that wakes up my palate. The classic version remains my go-to, but experimenting is half the fun.
Serving Ideas
These transform a simple bowl of rice into something special, and I have started crushing them over salads instead of croutons for this incredible umami crunch. They are also dangerously good dipped in spicy mayo.
Storage Secrets
An airtight container is nonnegotiable because moisture is the enemy of crunch. I keep a small silica gel packet from vitamin bottles in the container, and they stay perfectly crisp for weeks.
- If they lose their crunch, a quick 2 minute toast in the oven brings them back to life
- Make double batches because the first batch never lasts long enough to share properly
- The seasoning settles at the bottom of the container, so give it a shake before serving
Pin this These little sheets of roasted seaweed have become my answer to everything from unexpected guests to midnight cravings.
Recipe Questions
- → Can I use any type of seaweed for these chips?
Sushi-grade nori sheets work best as they're thin and crisp up beautifully. Avoid thicker seaweed varieties that may not achieve the desired texture.
- → How do I prevent the seaweed from burning?
Keep a close watch during the final minutes of roasting. The chips can go from perfectly crisp to burnt quickly, so check them at the 6-minute mark and adjust timing as needed.
- → What oil alternatives work well besides sesame oil?
Olive oil, avocado oil, or any neutral oil like grapeseed or sunflower oil work well. Each will give a slightly different flavor profile while maintaining the crispy texture.
- → How should I store leftover seaweed chips?
Store completely cooled chips in an airtight container at room temperature. They'll stay crispy for 2-3 days. Avoid refrigeration as moisture will make them soggy.
- → Can I add other seasonings to these chips?
Absolutely! Try sprinkling chili flakes, garlic powder, nutritional yeast, or furikake seasoning before roasting. Add seasonings sparingly to avoid overpowering the natural seaweed flavor.
- → Why layer the nori sheets together?
Layering creates a sturdier chip with better texture and more satisfying crunch. Single sheets can become too delicate and crumble easily once roasted.