Seaweed Crisps

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Seaweed Crisps {Gluten-Free, Vegan, Soy-Free} | Wheat-Free Meat-Free

I have become obsessed with seaweed crisps. Like most things I’m obsessed with, I decided to try making my own. Turns out it’s very simple.

Seaweed Crisps

  • 2 sheets sushi nori, cut in sixths
  • ¾ teaspoon sesame seed oil
  • salt
  1. Preheat the oven to 375°F. Lightly brush the oil on both sides of the nori and set on a large baking sheet. Sprinkle a small pinch of salt over the top. Roast for 8 minutes. Allow to cool on the baking sheet. Serve.

Makes 12 crisps

Making Seaweed Crisps | Wheat-Free Meat-Free

This recipe can easily be doubled/tripled/quadrupled. However, sushi nori tends to suck up moisture from the air and lose its crunch. (That’s why it’s packaged with those dessicant packets.) This will happen even after you’ve made them into crisps. I would suggest only making the amount you will immediately eat, since they will become chewy if left out for too long.

This recipe is being shared in Allergy Free Wednesdays and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Cool! I love the crisps, but pulled away from them a few years ago because so many of the commercial ones had sugar. This sounds great.

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