Due to their high levels of iodine and myriad nutrients (and my lack of compassion for my cold toes this past winter), sea vegetables have slowly become part of the weekly gastro-chomps around here. Good thing nori is delicious, and with all the different varieties of seaweed, there are lots of ways to prep and consume. For starters, let’s do snack time!
Nori Chips
4 sheets nori seaweed
1 tablespoon tamari sauce
1 1/2 teaspoon sesame oil (or olive oil)
1/2 teaspoon cayenne pepper
1 teaspoon sesame seeds
Preheat oven to 350. Lay two sheets of the nori per baking tray. In a small bowl, combine the tamari sauce and sesame oil. Brush mixture over each sheet of nori. Then, sprinkle each sheet with the cayenne pepper and sesame seeds. Place both baking trays in the oven for 4 minutes, taking care not to let the nori burn. Remove the nori from the baking sheets and allow to cool and become crispy, about 5 minutes. Gently break the sheets into chip-sized pieces. Serves four kind friends, two generous snackers, or one rather hippo-like fiend.
April 24, 2012 at 7:26 pm
Definitely going to try this!
April 25, 2012 at 8:34 am
Do! Let me know your thoughts.
May 13, 2012 at 8:01 am
they are two different algae thguoh for sushi red algae(nori) is used, whereas κΉ€ is green algae. but if they still taste good, then that’s all that matters! ^^ i’m just really sensitive toward biology ^^;
May 13, 2012 at 2:53 pm
is almost smialir with the dried seaweed you use for sushi but this kind is.. a little thinner than dried seaweed for sushi.. but you can use that also if you can’t find right kind.. thanks
May 13, 2012 at 1:58 pm
I admit that I watched a copule of roll-making videos on You Tube after my first mostly failed attempt, and it made attempt #2 more successful. I don’t have a lot of experience with quinoa, but I wound think ti’s dry and doesn’t have the gooey texture that makes the sticky rice so successful. It would be work playing with more.