Nori Chips Recipe

Nori: Thin sheets of dried seaweed that become crispy and flavorful when baked.

Olive oil: Adds a light coating to help the nori crisp up and adds a subtle richness.

Sea salt: Sprinkled on top to bring out the natural flavors and add a bit of crunch.

One of the most important steps in making these nori chips is brushing the nori sheets with olive oil. Here’s how to do it so your chips turn out perfectly crispy and tasty:

1. Take a clean pastry brush or even a small spoon.
2. Dip it lightly into the olive oil—you don’t want too much, just enough to coat the surface.
3. Gently brush the oil over the entire nori sheet, making sure to cover every corner but not soak it.
4. If you don’t have a brush, you can also use your fingers to spread the oil thinly and evenly.

Brushing the oil this way helps the nori crisp up in the oven instead of getting soggy. It also helps the sea salt stick better, so every bite has a nice salty flavor. Plus, the oil adds a little richness that makes the chips taste more satisfying.

When I first tried this, I accidentally poured too much oil on one sheet, and it ended up a bit greasy and chewy instead of crispy. After that, I learned to go slow and use just a little at a time. It’s a small step, but it really changes the texture and flavor.

So, take your time brushing on the oil—it’s a simple trick that makes your nori chips way better and more fun to snack on!

• nori - Substitute with kale chips: Kale chips provide a similar crispy texture and can be seasoned to mimic the umami flavor of nori.

• nori - Substitute with rice paper: Rice paper can be baked to a crisp and seasoned to give a similar crunch and flavor profile.

• olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the umami taste of seaweed or its substitutes.

• olive oil - Substitute with coconut oil: Coconut oil provides a mild flavor and helps achieve the desired crispiness.

• sea salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• sea salt - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar salty and umami flavor.

• Allow the nori chips to cool completely before storing. This ensures they remain crispy and don't become soggy.

• Use an airtight container to store the nori chips. This will help maintain their crispiness and prevent them from absorbing moisture from the air.

• Place a piece of parchment paper between layers of nori chips if you need to stack them. This prevents them from sticking together.

• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.

• For longer storage, consider freezing the nori chips. Place them in a single layer on a baking sheet and freeze until solid.

• Once frozen, transfer the nori chips to a resealable freezer bag or airtight container. This method helps prevent them from breaking and keeps them fresh.

• When ready to enjoy, allow the nori chips to thaw at room temperature for a few minutes. They should regain their crispiness quickly.

• Avoid storing nori chips in the refrigerator, as the humidity can make them lose their crunch.

• Oven Method: Preheat your oven to 250°F (120°C). Spread the nori chips on a baking sheet lined with parchment paper. Bake for 3-5 minutes until they regain their crispiness. Keep a close eye to avoid burning.

• Microwave Method: Place the nori chips on a microwave-safe plate lined with a paper towel. Microwave on high for 10-15 seconds. Check for crispiness and add more time in 5-second intervals if needed.

• Toaster Oven Method: Set your toaster oven to its lowest setting. Place the nori chips on the toaster oven tray and heat for 2-3 minutes. This method is quick and effective for small batches.

• Air Fryer Method: Preheat your air fryer to 250°F (120°C). Arrange the nori chips in a single layer in the basket. Air fry for 2-3 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the nori sheets until they are crispy.

• Baking sheet: Provides a flat surface to place the nori sheets on for baking.

• Parchment paper: Prevents the nori sheets from sticking to the baking sheet.

• Pastry brush: Used to lightly brush olive oil onto the nori sheets.

• Measuring spoon: Ensures accurate measurement of olive oil and sea salt.

• Cooling rack: Allows the baked nori sheets to cool evenly and become crispier.

• Knife: Used to break the cooled nori sheets into pieces.

Preheat while prepping: Save time by preheating your oven to 300°F while you prepare the nori sheets.

Use a brush: Use a brush to quickly and evenly apply olive oil on the nori sheets.

Batch baking: Bake multiple nori sheets at once by using multiple baking sheets.

Cool quickly: Place the baked nori chips on a cooling rack to speed up the cooling process.