Crispy Roasted Seaweed Chips (Printable)

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

# What You Need:

→ Main

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

→ Seasoning

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

# How to Make It:

01 - Preheat oven to 300°F (150°C). 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 Tips:

01 -
  • It takes less than 15 minutes from start to finish, perfect for when you need a quick snack without turning on the stove.
  • The crispy texture and umami flavor satisfy cravings without weighing you down like traditional chips do.
  • You can customize the seasoning endlessly, from spicy chili to garlicky or even a hint of lime zest.
02 -
  • Do not walk away during roasting, seaweed can go from perfectly crisp to burnt in seconds.
  • If your nori feels slightly humid, it won't crisp properly, so make sure it's fresh and stored in a dry place.
  • Layering two sheets together creates a sturdier chip that holds up better and has a more satisfying crunch.
03 -
  • Use a pastry brush to apply the thinnest layer of oil possible, too much makes the chips greasy instead of crisp.
  • If you don't have sesame oil, try avocado or grapeseed oil for a neutral base that still crisps beautifully.
  • Cut the nori before layering if you find it easier to handle, just be gentle so the sheets don't tear.
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