Light, crunchy nori sheets seasoned with toasted sesame oil, sesame seeds and sea salt — vegan and gluten-free.
# Ingredient List:
→ Seaweed
01 - 8 large roasted nori sheets
→ Seasonings
02 - 1 tablespoon toasted sesame oil
03 - 1.5 teaspoons fine sea salt, or to taste
04 - 2 tablespoons toasted sesame seeds
→ Optional
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon chili flakes
# Directions:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper and set aside.
02 - Working two sheets at a time, brush the top sheet lightly and evenly with toasted sesame oil; sprinkle with sea salt and toasted sesame seeds and add garlic powder or chili flakes if using.
03 - Place the second sheet directly on top and press gently so the sheets adhere; repeat to create four stacked pairs.
04 - Using kitchen scissors or a sharp knife, cut each stacked pair into small rectangles or triangles approximately 3/4 x 2 inches.
05 - Spread the pieces in a single layer on the prepared sheet, leaving a small gap between pieces for even air flow.
06 - Bake 12 to 15 minutes, flipping once halfway through, until the pieces are crisp but not browned; monitor closely as they can burn quickly.
07 - Allow the chips to cool completely on the baking sheet to crisp further, then transfer to an airtight container for storage.
