Crispy Seaweed Squares

 Seaweed, a member of the algae family, is filled with antioxidants, calcium, and a broad range of vitamins. It’s best-known benefit is that it is an extraordinary source of a nutrient missing in almost every other food: iodine.

Edible seaweed typically comes in three varieties: brown, red, and green. The most commonly eaten seaweeds are the brown varieties such as kelp and wakame, followed by red seaweed, which includes dulse and nori which is what most sushi chefs use.

Homemade crispy seaweed sheets taste much better than store bought ones- and are much cheaper. When I add them to the kids’ lunchboxes I put them in little snack bags so they stay crisp until snack time. You can omit the oil and roast them plain as well which gives them a little bit more of the sea smell and taste. Using oil makes them more crispy.

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Step 1: Place nori sheets on paper towels and brush with oil.

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Step 2: Fry them in a pan.

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Crispy Seaweed Squares
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 4 sheets of seaweed
  2. 1/2 tsp cooking oil
  3. 1/4 tsp sesame oil
Instructions
  1. Mix the oils in a small bowl. Place two paper towel on a flat surface.
  2. Put a sheet of seaweed on each paper towel with the shiny/ smooth side up.
  3. With a brush spread a light layer of the oil mixture on the seaweed.
  4. Roll the seaweeds up in the paper towels to soak up any excess oil. Set aside.
  5. Oil and roll remaining sheets.
  6. Heat a large pan on the stove over medium heat.
  7. Place a sheet of seaweed with the shiny side up in the pan. Press down on it with a spatula for about 15 seconds until the bottom turns crispy and green.
  8. Add another sheet of seaweed on top of the first one, with the rough side up.
  9. Flip them over using two spatulas and press down for 15 seconds.
  10. Add another sheet of seaweed with the rough side up. Flip the sheets over and press down for 15 seconds.
  11. Add the last sheet of seaweed with the rough side up. Flip the sheets over and press down for 15 seconds.
  12. Make sure that the rough side always faces the pan.
  13. Remove from the heat and cut the nori sheets with scissors into squares.
  14. Store in an airtight container.
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