Baking Hermann
Recipes

Nori Chips

If you’ve opened a pack of nori sheets in the past, chances are that you’ll have a few leftover. You, my friend, have are in luck because leftover nori sheets make one of the simplest yet most satisfying of all snacks. Chips. Healthy chips, if you keep an eye on the amount of oil you use.

If you’ve opened a pack of nori sheets in the past, chances are that you’ll have a few leftover. You, my friend, have are in luck because leftover nori sheets make one of the simplest yet most satisfying of all snacks. Chips. Healthy chips, if you keep an eye on the amount of oil you use. They are inspired by the popular Korean roasted seaweed sheets called gim-gui. In fact, you can find seaweed chips and crisps in most Asian food stores.

To make them yourself, it only takes two additional ingredients, but you can also take them to the next level and use them as a crunchy base for rice & kimchi toppings or deconstructed sushi rolls.

Benefits of Seaweed:

  • Nutrient-Rich: Seaweed is packed with essential vitamins and minerals like iodine, calcium, iron, and vitamins A, C, and K.

  • Iodine Source: Seaweed is a natural source of iodine, crucial for thyroid health.

  • Antioxidant and Anti-Inflammatory: It contains antioxidants and compounds like fucoidans, which have anti-inflammatory properties.

  • Sustainable: seaweed stores carbon, grows rapidly and requires no arable land. It is generally considered to have a low environmental impact and even a positive carbon footprint.

Storage

You can store the nori chips in an airtight container for a few days, but ideally consume them as soon as you made them, because they will lose their crunch after a while.

makes 16 chips

Ingredients

Chips

Toppings

  • Cooked sticky rice

  • Kimchi

  • Avocado slices

  • Soy sauce

  • Toasted sesame seeds

Method

Preheat the oven to 160°C. Use scissors to cut the nori sheets into half and then in half again to get similar sized squares. Stack the squares on top of each other and cut them in half diagonally so that you have even triangles or just in half lengthways for rectangles.

Use a pastry brush to brush the shiny side of each triangle/square with sesame oil and transfer to a baking tray, shiny side facing upwards. Sprinkle a few sesame seeds and a pinch of salt over the nori pieces and roast them for 15 minutes until the sides start to curl upwards and the nori is crispy.

Eat them just like that as a snack or serve with toppings of your choice like sticky rice & kimchi or sticky rice, soy sauce and avocado.

Storage: Store in an airtight container for up to 3 days, but ideally consume them as soon as you make them, because they will lose their crunch after a while.

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Nori Chips

If you’ve opened a pack of nori sheets in the past, chances are that you’ll have a few leftover. You, my friend, are in luck because leftover nori sheets make one of the simplest yet most satisfying of all snacks. Chips. Healthy chips, if you keep an eye on the amount of oil you use.
Active Time 5 minutes
Total Time 20 minutes
Course Snacks
Cuisine Korean
Servings 16 chips

Ingredients
  

Toppings

  • Cooked sticky rice
  • Kimchi
  • Avocado slices
  • Soy sauce
  • Toasted sesame seeds

Instructions
 

  • Pre-heat the oven to 160°C. Use scissors to cut the nori sheets into half and then in half again to get similar sized squares. Stack the squares on top of each other and cut them in half diagonally so that you have even triangles or just in half lengthways for rectangles.
  • Use a pastry brush to brush the shiny side of each triangle/square with sesame oil and transfer to a baking tray, shiny side facing upwards. Sprinkle a few sesame seeds and a pinch of salt over the nori pieces and roast them for 15 minutes until the sides start to curl upwards and the nori is crispy.
  • Eat them just like that as a snack or serve with toppings of your choice like sticky rice & kimchi or sticky rice, soy sauce and avocado.

Notes

Storage: Store in an airtight container for up to 3 days, but ideally consume them as soon as you made them, because they will lose their crunch after a while.
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