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Nori Chips

MIneral Rich

Savory, salty and sweet all at the same time, these addictingly-good paper-thin crispy “chips” are staples in Asian markets. Making them at home is easy.


½ Tbsp Sesame Oil
½ tsp Rice Vinegar
¼ tsp Sea Salt (plus extra for sprinkling)
5 Navitas Naturals Nori Sheets
1 Tbsp Navitas Naturals Coconut Palm Sugar


Preheat the oven to 350 degrees.

In a small glass, mix together both oils, vinegar, palm sugar and sea salt. Lay a nori sheet on a cutting board. Lightly brush the surface with the oil mixture. With a sharp knife or scissors, cut in half, then cut each half into 5 strips. Lay the strips on a non-stick baking sheet, and place in the oven for three minutes, or until Nori has turned a dark green. Nori burns very easily, so keep a close eye on the time while baking. Remove from oven and lightly sprinkle with additional palm sugar, if desired. Serves 2-4.

Chef's Notes

These chips will only remain crispy for a short time, so make them in small batches when you’re craving a snack – they are almost as quick as making toast.

Since nori burns so easily and every oven is a little different, try baking a couple “test” nori strips to get the timing down before toasting the whole recipe.

Yield: 2-4

Submitted By

Julie Morris