Nori Chips

Aya Brackett

Aya Brackett

2 to 4 servings

5 minutes

Eat these straight as a snack, or mix with potato chips, popcorn (cooled, not hot), or Japanese rice crackers—or crumble over a bowl of steamed rice.


6 sheets nori
2 tablespoons sesame oil


1.  Put a skillet over medium-high heat. Brush one side of the nori with the oil and sprinkle with salt. Put a single nori sheet in the pan and toast it until it shrinks up, about 15 seconds; turn it over and toast the other side for 15 seconds. As they finish, stack the sheets on a plate.

2. Use scissors to cut the sheets into rectangular “chips.” Serve right away or store in an airtight container and eat within a day or 2.

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition