Petite little seaweed snacks made from toasted nori, almond butter, miso and sesame seeds. These little darlings are great alongside soup, salad, sushi or with a nice cup of tea. Easy to make and good for two weeks in an airtight container.
Preheat oven to 300 degrees and line a large sheet pan with parchment paper.
Begin by adding all the ingredients for the filling to a small mixing bowl. Whisk ingredients until smooth and well blended.
Lay one sheet of nori on a cutting board and place ¼ of the filling in the center. Using your fingers spread the filling out evenly on the nori making sure to go all the way to the edges. I find that the best way to do this is to work from the center and using both hands going in opposite directions. If some of the filling accidentally gets on the outside don’t fret, it will still taste great!
After the filling has been spread on the nori, top with 2 tablespoons of sesame seeds and then place another sheet of nori on top pressing lightly down to seal the sheets together.
Using a VERY SHARP knife cut the nori in half lengthwise. Holding the top edges with your fingertips cut each half into 6 long strips, making 12 strips total.
Repeat this process for the remaining sheets of nori.
Place all the chips evenly on the baking sheet and bake for 10-15 minutes. They are done when they have turned blackish in color and are crinkled along the sides.
Allow chips to cool (they will get crispy when cooled) and then store in an airtight container for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 10 - 15 minutes