Crispy Roasted Seaweed Chips (Printable)

Crispy, savory seaweed chips seasoned with sesame oil and salt. Light, flavorful, and ready in under 15 minutes.

# Ingredient List:

→ Main

01 - 6 sheets sushi-grade dried nori (seaweed)

→ Seasoning

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

# How-To Steps:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Place one nori sheet on the parchment, shiny side down.
03 - Lightly brush the top of the sheet with sesame oil, then sprinkle with a pinch of sea salt.
04 - Place another nori sheet on top to make a double layer, brush with oil, and sprinkle again with salt. Repeat until all sheets are used, forming 3 sandwiched pairs.
05 - Using kitchen scissors or a sharp knife, cut each pair into 2-inch wide strips or squares.
06 - Arrange the pieces in a single layer on the baking sheet, taking care not to overlap.
07 - Roast for 6–8 minutes, watching closely to prevent burning. Chips should be crisp and dark green.
08 - Let cool completely before serving. Store leftovers in an airtight container to maintain crispiness.

# Expert Advice:

01 -
  • It takes less than 15 minutes from start to snack, which means no waiting around when cravings hit.
  • The crispy texture and savory flavor satisfy that chip craving without any of the guilt.
  • You control the seasoning, so every batch can taste exactly how you want it.
  • They store beautifully in a jar and look impressive when guests peek into your pantry.
02 -
  • Do not open the oven door repeatedly to check on them, the temperature drop can make them chewy instead of crispy.
  • If they soften after a day or two, pop them back in a 250°F oven for 2 minutes to revive the crunch.
  • Always store in an airtight container or jar, even a little humidity will ruin their texture.
03 -
  • Use a pastry brush or your fingers to apply the oil, brushes give you more control and waste less.
  • If you want them extra crispy, let them sit on the counter for 10 minutes after baking before sealing them up.
  • Buy nori in bulk from Asian markets, it's way cheaper and fresher than the tiny packs at regular grocery stores.
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