Seaweed Crisps

Crisps. You tricksy, salty devils. You curvy temptresses. You ruiners of resolve. How I love thee…

And hate thee. Because, in spite of your high GI, trans-fat loaded, MSG-riddled bodies, I find it hard to resist you. You taste so good. You appease my oral fixation and need for instant gratification. You’ve hooked me, bodily and psychologically. You’ve gotten under my skin.

So, during the last couple of years, I’ve invested some serious time into discovering/developing equally satisfying but significantly less harmful snack alternatives. Kale chips: huzzah! Roasted broad beans: a revelation! Roasted split peas: to die for! My new obsession, however? Seaweed crisps.

Salty, crunchy, light and packed with replenishing nutrients, these easy-to-make, thrifty snacks satisfy all my crisp-lovin’ needs – without ravaging my arteries and wreaking havoc on my blood sugar. They’re also really high in Vitamin E, Vitamin B6 and are a good source of protein. ALL THE WINS.

I love them scattered with a little bit of Himalayan sea salt, but you can use any spices you want on them. For an additional kick, add a little bit of wasabi to the sesame oil before brushing. Try scattering with sesame seeds for some extra crunch.




  • Servings: 4
  • Difficulty: easy
  • Print

2 x baking trays
Pastry brush
Sharp scissors

5 x sheets nori
Sesame oil
Himalayan sea salt

1. Preheat the oven to 110ºC (fan) or 130ºC (normal).
2. With the sharp scissors, cut the nori into bite-sized pieces (don’t cut them too small).
3. Arrange the nori on the baking sheets, and brush with a little sesame oil. Sprinkle with the sea salt (the salt should stick to the oil).
4. Place the baking trays in the oven, and bake for 15-20 mins, or until slightly crispy.
5. Leave to cool. Eat.
6. Store in an airtight container.