Prized for its oceany umami flavor in sushi and miso soup—and now a popular packaged snack item—nori is dried Japanese seaweed that offers new possibilities for cooks. Its papery texture makes it easy to crisp in the oven and crumble over veggie sides, noodle bowls, and stir-fries for a little briny kick. These are easy, portable snacks that kids and adults will love. If you need a salty fix, replace potato chips with these briny, crispy nori sheets toasted in the oven. They can last up to four days in an airtight container so they are a great road trip snack.

Ann Taylor Pittman
Recipe by Cooking Light August 2016

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Recipe Summary

Yield:
Serves 4 (serving size: 18 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 2 oven racks near center of oven. Preheat oven to 250°F. Gently brush toasted sesame oil onto nori sheets; sprinkle evenly with salt. Arrange nori, salt side up, directly on 2 oven racks (6 sheets per rack). Bake at 250°F for 35 to 40 minutes or until crisp. Cool nori; cut each sheet into 6 pieces. Store in an airtight container up to 4 days.

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Nutrition Facts

63 calories; fat 7g; saturated fat 1g; mono fat 3g; poly fat 3g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 184mg; calcium 5mg; sugars 0.
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