Nori Chips

F&W's Kay Chun bakes stacked sheets of nori until they become a supercrunchy, addictive snack.

  • Active:
  • Total Time:
  • Servings: Makes 32
  • Time(Other): Plus cooling
KEY: Asian, Japanese, Vegetarian

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  • 12 sheets of unseasoned roasted nori (8-inch squares)
  • Extra-virgin olive oil, for brushing
  • Kosher salt

How to make this recipe

  1. Preheat the oven to 300°. Line a baking sheet with parchment paper.
  2. Arrange 1 nori sheet, smooth side up, on 
a work surface. Using a pastry brush, lightly brush all over with water. Top with another nori sheet, smooth side up, and press firmly to help it adhere. Repeat this process with 4 more nori sheets; brush 
the top sheet with olive oil and season with salt. Using scissors, cut the stack in quarters, then cut each square into 4 triangles. Repeat with the remaining 6 sheets of 
nori. Arrange the triangles on the prepared baking sheet and bake for 18 to 20 minutes, until crisp and shriveled. Transfer to a rack to cool completely; the chips will continue to crisp as they cool.

Make Ahead

The chips can be stored in an airtight container for 3 days.

Contributed By Photo © Con Poulos Published March 2016

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1064515 recipes/nori-chips 2016-02-08 Kay Chun asian|japanese|vegetarian march-2016 recipes,nori-chips 1064515