Homemade nori chips (aka the healthiest chips on earth!)
You probably know nori from sushi. But have you ever tried plain nori in the shape of a crispy treat?
Seaweed is classified amongst the healthiest foods on earth, offering the broadest range of minerals of any food. They are an excellent source of calcium, iodine (great for most thyroid issues), sodium, magnesium, iron, and more.
They also contain protein – even more when dried – carotenoids, a myriad of B-vitamins, vitamin C, and E.
A few conditions on which nori has proven effects:
- Inflammation
- Cancer
- Constipation
- Detoxification
- Headaches
- Thyroid issues
- Cardiovascular issues
- Menopausal symptoms
- Stress and anxiety
- Mineral deficiencies
- Skin problems
- Weight loss
Ingredients
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Preheat the oven to 180°C or 350°F.
Place the nori sheets on a cutting board or kitchen counter. Prepare two recipients, one filled with water and the other with olive oil.
Using a pastry brush, lightly brush half the sheet with olive oil. Sprinkle some salt. Fold in two and brush both sides with water (this will make them stick together).
Cut the sheet in two squares, and each square in two triangles (or do as you like, these chips can be made in any shape)
Arrange the triangles on a baking sheet and bake for about 15 minutes, until they become dry, crispy and shrivelled. Don’t take them out too soon because they might not be crispy enough (you really want the chips to crunch) and watch them closely to avoid burning.
Serve immediately or let cool on a cooling rack and store in an air-tight container for up to three days.
Optional: sprinkle with some sesame seeds before serving.
Ingredients
Directions
Preheat the oven to 180°C or 350°F.
Place the nori sheets on a cutting board or kitchen counter. Prepare two recipients, one filled with water and the other with olive oil.
Using a pastry brush, lightly brush half the sheet with olive oil. Sprinkle some salt. Fold in two and brush both sides with water (this will make them stick together).
Cut the sheet in two squares, and each square in two triangles (or do as you like, these chips can be made in any shape)
Arrange the triangles on a baking sheet and bake for about 15 minutes, until they become dry, crispy and shrivelled. Don’t take them out too soon because they might not be crispy enough (you really want the chips to crunch) and watch them closely to avoid burning.
Serve immediately or let cool on a cooling rack and store in an air-tight container for up to three days.
Optional: sprinkle with some sesame seeds before serving.
