F&W’s Kay Chun bakes stacked sheets of nori until they become a supercrunchy, addictive snack.
Slideshow:More Bar Snack Recipes
12 sheets of unseasoned roasted nori (8-inch squares)
Extra-virgin olive oil, for brushing
How to Make It
Preheat the oven to 300°. Line a baking sheet with parchment paper.
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.
The chips can be stored in an airtight container for 3 days.
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