Homemade Roasted Seaweed Snacks

Homemade roasted seaweed snacks are quick and easy to make in just 25 minutes. This recipe produces crispy, nutty, and delicious snacks perfect for munching. Be sure to use raw dried seaweed sheets for the best results!

Course Side Dish, Snack

Cuisine Korean

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword dried seaweed, seawed, seaweed sheets, seaweed snack

Prep Time 15

Cook Time 10

Servings people

Calories 18

Author Hyegyoung K. Ford

Equipment

Ingredients

30 unseasoned raw dried seaweed sheets (parae gim)
1 tbsp sesame oil see note below
1 tbsp non-fragrant cooking oil see note below
kosher salt or fine sea salt

Instructions

Mix sesame oil and cooking oil in a small bowl.
Put on a disposable plastic glove on one hand. Dab a little oil on one finger, then rub it with your other fingers to spread it evenly over your hand.
Gently rub the seaweed sheet with your oiled hand to apply a very thin coat of oil. Avoid using too much oil. Apply the oil to only one side of the seaweed, not both sides.
Sprinkle a pinch of salt over the oiled seaweed. Adjust the amount of salt to your taste. Continue this process, layering the seaweed sheets until all of them are oiled and salted.
Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. They will shrink and toast the surface within a second, turning slightly green. Flip them to the other side and continue to toast. It should only take 3-5 seconds per side. Adjust the heat as needed if the seaweed toasts too quickly or slowly.
To store, place the seaweed in an airtight container or zip-top bags. They will stay fresh at room temperature for 2-3 days or in the freezer for 2-3 months. Ensure they are completely sealed. Avoid storing them in the fridge, as they will become soggy.

Notes

You can use olive oil instead of the combination of sesame oil and cooking oil.

Nutrition