Crispy Salted Nori Chips

Crispy Salted Nori Chips

Okay, these are the simplest chips to make and are so super crunchy-salty satisfying that you won’t be craving any more industrialised oil drenched potato chips! My kids absolutely love these. My huz along with our friends; who are rather repulsed by the idea of consuming sea weed, have been spotted ‘whoofing’ down handfuls of my chips! If you need to transition off potato chips, want a healthy snack to put in your kids lunch box, or if you need a change from kale chips, these are for you!

Crispy Salted Nori Chips spread

Nutritionally speaking, we NEED to get sea vegetables into our diet. All of us are busy increasing our consumption of land greens, but what about sea greens? Seaweed is rich in iodine, which is an essential micronutrient for thyroid hormone production and your body cannot make iodine. Just 5 grams of nori is over 57% of your recommended daily intake! While the thyroid can adjust to higher intakes of iodine, just consuming a handful of these per week will keep levels topped up without exceeding the recommended upper limit for adults of 1,100 μg, which can lead to thyroid disfunction. Nori is also blood purifying due to its chemical composition being quite close to that of human blood plasma and has been used in Asian cultures for centuries for longevity. Similarly to it’s land green cousins, nori can contain up to 10 times more calcium than cows milk! I prefer sourcing the nori that hasn’t been toasted, but these work with toasted also.

Crispy Salted Nori Chips

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Recipe by Priscilla Soligo Course: Snacks


  • 15 Nori Sheets

  • 1 Tbsp Avocado Oil OR Coconut Oil, OR Extra Virgin Olive Oil (as it’s low heat)

  • 1/4 tsp Unrefined Salt** (see notes below)


  • Using a brush; or simply your fingers are fine, gently and lightly coat both sides of each sheet of nori with the oil.
  • Lightly sprinkle salt on ONE side only (you don’t want to be too heavy handed here, or you won’t be able to eat too many of these if they’re over salted!)
  • Stack nori onto a plate and repeat until all are gently oiled and salted.
  • On the stove on low to medium heat in a pan, place one sheet of nori into the centre and allow for 3 seconds before using a spatula to flip nori over for another 3 seconds and then flip quickly for a couple of seconds once again.
  • Nori may bubble, when this happens flip it or remove from heat, as over cooking will burn the seaweed.
  • Once cooked, place onto a drying rack, or tray to completely cool.
  • Using a pair of scissors, cut nori into desired shape for your chips and then place into an airtight sealed container to retain crunchy crispiness, as humidity will soften seaweed. We cut ours into quarters, or squares and for my kids lunch boxes I slice the square in half into a rectangle to fit inside of their lunch box.


  • Salt Brands I prefer to use: Real, Pink Himalaya, or Celtic Sea Salt. Use sparingly, and by 15 sheets you will have used up all of the 1/4 tsp. If you haven’t, keep sprinkling each sheet until it’s used upas we have found this is the perfect ratio of salt to sheets 1/4 tsp salt : 15 sheets nori respectively.
  • Storage: In an airtight sealed container on the bench nori chips will last for up to one month. However, they likely won’t last that long they’re so good!

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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