This is the last Whole Food of the Month recipe for January, but rest assured, now that YU all love sea veggies and are feeling the benefits—we will keep the recipes comin’. Toasted Sesame Seaweed Snacks are one of my favorite nutrient-powerhouse go-tos. They are easy to make and are great for travel, whether you are going to the office or on vacation far away. They are totally cravable and pretty addicting. My girlfriends and I went through the whole bag I made for us on the plane ride out to California two weeks ago…they didn’t last 10 minutes before they were gone and we were checking eachother for seaweed teeth.
Makes: as much as you want
Takes: 5-7 minutes
Tools:
Cookie sheet(s)
Unbleached parchment paper
Basting brush (or your fingers)
Kitchen scissors (optional, you can tear by hand)
Small dish
Ingredients:
Try to buy everything organic. Here’s why.
Untoasted nori sheets (you can use toasted if it’s all you can find)
Toasted sesame oil
Handful of sesame seeds
Fine ground sea salt
Wasabi powder (optional, you can leave off)
Let’s get started.
Preheat oven to 300°F.
On a parchment-lined cookie sheet lay out your nori. Pour some sesame oil in a small dish. Using your basting brush, or your fingers, paint on a little bit of sesame oil. You want just enough so some seeds will stick, but you want to keep the oil use to a minimum. You can do this to both sides if you like, but I find that one side is perfectly delish.
Sprinkle with a pinch of sea salt and sesame seeds.
Toast for 5 minutes max and remove from oven. You’ll notice that they went in purple and come out green. At this point if you’d like wasabi (which I recommend) sprinkle on as much as you like. You don’t want to add wasabi before baking because it will burn (if you like the taste of burned popcorn, add it before baking, it’s exactly that).
Once cooled, cut your Toasted Sesame Seaweed Snacks into rectangles, triangles, hearts, little fish or any shape you’d like. Enjoy!
Store in an airtight glass container in the pantry.
Psst: if you’d like to prepare these “highly raw”, use raw nori and a dehydrator. Dehydrate for 4-6 hours.
Have you tried our other recipes that use sea veggies?
Almond Butter Kelp & Kale Noodles
Lemony Powerhouse Dulse Spread
Gluten-Free, Dairy Free Vegetable Lasagna
Brendan Brazier’s Lemon Lime Workout Recovery Drink
Also, when cooking grains, legumes or seeds, put a piece of kombu in the cooking water. It will not only expedite the cooking process, but will improve the digestibility, without adding any sea flavor to your dish. I keep a pack of kombu in my pantry at all times.
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