Recipe: Nori Chips

noriMaking your own nori chips is easy and much cheaper than buying the prepackaged versions.

Type of dish: Snack
Equipment: Baking sheet
Servings: Makes 1 serving

Ingredients:

  • 3 nori sheets, untoasted were used for this recipe but toasted will also work
  • olive oil
  • sea salt
  • optional spices of your choice such as onion powder, garlic powder, sesame seeds, and so on.

Directions:

  1. Preheat the oven to 350F.
  2. Cut the nori sheets into four with a knife or kitchen shears (once horizontally, once vertically), or cut in whatever shape will fit your container.
  3. Place the nori on a baking sheet in a single layer.
  4. Lightly brush the nori with oil using a pastry brush or your fingers.
  5. Sprinkle the nori with sea salt and powdered spice of your choice. It should stick to the oil.
  6. Bake for about 15 minutes, until the nori chips become dry, green, and crispy, and begin to pucker a bit.
  7. Let cool and serve or store in on-the-go container.

Enjoy!

Join the 89,731 others
taking control of their health.

Get clarity, personalization – and motivation.

Register for Free Today

Comments Join the Conversation

  1. says

    I love nori. I eat it all the time. Actually, me and my mom even have this super yummy salad recipe using it- fresh ripe mangoes, lettuce, baby tomatoes, cucumbers, nori, and a wasbi dressing. Super yummy and super healthy too.

    I will give this chip thing a try. Thanks!

  2. Tyme says

    You can also hold these over the stove until they start curling up (before they burn of course), and cook single sheets at a time before you eat them. :)

    • Ina Koski says

      I also love nori and just like you either keep the sheet over the stove or heat a frying pan and keep the sheet on it until it gets crispy and change color. Then I just crush the sheets with my fingers into my salads (isberg salad, spinach, cucumber, onion, squach, egg, salmon…) :)

  3. says

    You can follow the exact recipe except put in the dehydrator at the end instead of the oven. That will preserve the nutrients and keep the integrity of the olive oil as well. I prefer using olive oil for non-cooking use as it is not as stable as coconut oil or butter.

  4. Michael says

    Hi Chris,

    Is the Nori coming from China safe for use (given that it is probably the most contaminated country on Earth) ?

    Thank you,
    Michael

Join the Conversation