Gochujang Seaweed Crisps

If you’re a fan of crispy, savoury snacks, these homemade crispy gochujang seaweed crisps are one recipe you need to try. Made with just a handful of ingredients including rice paper sheets, nori, gochujang and sesame seeds, they are incredibly easy to make and deliver plenty of crunch, umami flavour and a delicious kick of spice.

I love recipes like this because they show that making delicious vegan food doesn’t need to involve expensive ingredients, complicated cooking techniques or a long shopping list. A few simple ingredients can be transformed into something completely different from how they started.

Rice paper sheets become wonderfully crisp in the oven, while nori provides that distinctive savoury seaweed flavour. Gochujang adds heat, sweetness and fermented umami, while sesame seeds give the crisps a delicious nutty finish.

The result is a light, crunchy snack that is perfect when you’re craving something savoury.

And, as a dietitian, I also think there is something important to say about snacks.

We have become very used to seeing snacks described as “high protein”, “low calorie”, “guilt-free” or “healthy”, as though every snack needs to meet a particular nutritional checklist before we are allowed to enjoy it.

I don’t agree.

Food is about nutrition, but it is also about taste, enjoyment, convenience, culture, affordability and pleasure. Sometimes you simply want something crunchy and savoury. You don’t need to justify that craving or turn every snack into a perfectly balanced mini meal.

These crispy seaweed snacks are a great example. They’re delicious on their own, but you can also pair them with hummus, edamame or a tofu dip if you want to make your snack more substantial.

They’re also inexpensive to make, making them a brilliant option when you want something a little different without spending a lot.

Dietitian’s take

As a dietitian, one of my biggest pieces of advice around snacks is to stop thinking that there is one “correct” way to snack.

Snacks can serve different purposes at different times.

Sometimes you’re genuinely hungry between meals and want something that will keep you satisfied until your next meal. Sometimes you simply fancy something crunchy while watching a film. Sometimes you need something quick because you’re running between work, school pick-up and everything else life throws at you.

All of these situations are normal.

There is no requirement for every snack to contain a specific amount of protein, fibre, fruit or vegetables. If you’re hungry and want something that contains protein and fibre, fantastic. If you want a few crispy seaweed snacks because you enjoy the texture and flavour, that’s fine too.

Enjoyment is an important part of eating.

If we constantly categorise food according to whether it is “good”, “bad”, “clean”, “naughty” or “guilt-free”, it can make eating unnecessarily stressful. A healthy dietary pattern is not created by making every individual food choice perfect. It comes from what we eat regularly and consistently over time.

So yes, I’m a dietitian and I’m absolutely going to encourage you to eat a snack because it tastes good.

These crisps also demonstrate something else I think is important: nutritious eating can be affordable.

You don’t need to buy expensive health foods, specialist vegan products or individually packaged snacks to eat well. Ingredients such as rice paper, nori and sesame seeds can be used in different ways to create interesting snacks and meals at home.

If you want to make these crisps more filling, simply add something alongside them. A hummus or bean dip will provide protein and fibre, while edamame or a tofu-based dip can add more protein. But you don’t have to do this every time.

Sometimes a snack is simply a snack.

Why you’ll love this recipe

Easy to make

You only need a few ingredients and there are no complicated cooking techniques involved. Once you’ve prepared the rice paper, it’s simply a case of adding your toppings and baking until crisp.

Budget friendly

Packaged seaweed snacks can be surprisingly expensive for the amount you get. Making your own means you can use a few inexpensive ingredients to create a generous batch at home.

Full of flavour

Nori brings plenty of savoury umami flavour, while gochujang adds spice, sweetness and fermented depth. Sesame seeds add a delicious nutty note.

Incredibly crispy

If you’re someone who loves crunchy foods, these are definitely worth trying. The rice paper becomes light and crisp in the oven and makes a brilliant base for the nori.

Vegan

The basic ingredients are naturally plant based, although always check your gochujang and other packaged ingredients if you need the recipe to meet specific dietary requirements.

Easy to customise

You can adjust the amount of gochujang according to how spicy you like your snacks. You can also experiment with different toppings and seasonings.

Affordable

You only need a small number of ingredients, and several of them can be kept in the cupboard or pantry ready for your next batch.

Perfect for sharing

Put a bowl of these out alongside dips and other snacks and they make a great addition to a sharing platter.

Nutritional benefits

Nori and iodine

Nori is a type of edible seaweed and is a source of iodine.

Iodine is an essential mineral that the body needs to produce thyroid hormones. These hormones have a wide range of roles in the body, including supporting normal metabolism and growth and development.

Seaweed is particularly interesting from a vegan nutrition perspective because iodine can sometimes be overlooked when following a plant-based diet.

However, there is an important caveat: seaweed is not a case of “more is better”.

The iodine content of seaweed can vary considerably depending on the type of seaweed, where it was grown and how it has been processed. Some seaweeds can contain extremely high amounts of iodine.

For this reason, I recommend including seaweed as part of a varied diet rather than relying on large quantities of seaweed to meet your iodine requirements.

For people following a vegan diet, fortified plant milks and other fortified foods can also be useful sources of iodine, depending on the product. Check the nutrition and fortification information on your usual products.

Sesame seeds

Sesame seeds add more than just a delicious nutty flavour and crunch.

They contain unsaturated fats, plant protein, fibre and several minerals, including calcium, magnesium and iron.

The quantity used in this recipe is relatively small, so I wouldn’t suggest these crisps are a major source of any one nutrient. Instead, think of the sesame seeds as one small contribution to your overall dietary pattern.

This is an important point when talking about nutrition: individual ingredients don’t need to be nutritional powerhouses to have a place in a balanced diet.

Rice paper

Rice paper forms the base of these crisps and is primarily a source of carbohydrate.

Carbohydrates are an important source of energy and are not something that needs to be avoided simply because they contain carbohydrates.

The rice paper becomes crisp when baked, creating a light texture that works particularly well with the nori and gochujang.

Gochujang

Gochujang is a Korean fermented chilli paste traditionally made from ingredients including chilli powder, fermented soybeans, glutinous rice and salt. Different brands can vary considerably in their exact ingredients and nutritional composition.

It contributes a combination of heat, sweetness, saltiness and umami, which makes it particularly useful for adding lots of flavour to simple dishes.

Because gochujang can contain soy, wheat or other ingredients depending on the brand, check the label if you have allergies or need the recipe to be gluten free.

Snacks and satiety

One thing worth remembering is that there is a difference between a snack being enjoyable and a snack being particularly filling.

These crisps are light and crunchy, which is exactly what makes them so enjoyable. But if you are genuinely hungry and want something that will keep you going for longer, consider pairing them with a food that provides protein and fibre.

Try serving them with hummus, edamame, a bean dip or a tofu-based dip.

This is not because the crisps need to be “fixed” or made healthier. It’s simply a way of adapting your snack to what you need at that particular moment.

Ingredient swaps and substitutions

Rice paper sheets

Use standard round rice paper sheets. They provide the light, crispy base for the recipe.

If you have leftover rice paper from making summer rolls or other recipes, this is a great way to use it up.

Nori sheets

Plain nori sheets work particularly well. You can use toasted nori, but avoid heavily seasoned varieties if you want to control the flavour yourself.

If your nori sheets are large, simply cut or tear them into pieces that fit over the rice paper.

Gochujang

Gochujang is responsible for much of the flavour in these crisps, but you can adjust the quantity according to your preference.

For less heat, use a smaller amount.

For more heat, increase the amount or add a sprinkle of chilli flakes.

If you don’t have gochujang, you can experiment with another chilli paste. Just remember that the flavour will not be exactly the same.

Sesame seeds

White or black sesame seeds both work well.

You could also use a combination of black and white sesame seeds for a more attractive finish.

If you have a sesame allergy, simply omit them.

Dietitian tips

• Don’t feel pressured to make every snack nutritionally perfect.
• A snack can simply be something you enjoy.
• If you’re particularly hungry, pair the crisps with a protein- and fibre-rich food such as hummus, edamame or tofu dip.
• If you are making these for children, consider reducing the gochujang depending on their tolerance for spicy foods.
• Check your gochujang label if you need the recipe to be gluten free. Some brands contain wheat.
• Keep an eye on the crisps while they are cooking. Rice paper can become crisp quickly, particularly towards the end of the cooking time.
• Allow them to cool before judging their final texture. They will continue to crisp as they cool.
• Don’t worry about making every piece look identical. Irregular pieces are absolutely fine and make these feel more like a homemade snack.
• If you want to keep them particularly crisp, store them in an airtight container once completely cool.

Frequently asked questions

What are seaweed crisps made from?

Traditional packaged seaweed crisps are usually made from sheets of seaweed that have been roasted or seasoned. This homemade version uses rice paper as the base, with nori, gochujang and sesame seeds added for flavour and texture.

Are these crispy seaweed snacks vegan?

Yes, they can be completely vegan. However, always check the labels of your ingredients, particularly the gochujang, as recipes and manufacturing processes vary between brands.

Are seaweed crisps healthy?

There is no single food that determines whether your diet is healthy or unhealthy.

These homemade seaweed crisps can certainly be included as part of a varied vegan diet. Nori provides iodine, while sesame seeds contribute unsaturated fats, fibre, protein and minerals.

However, I wouldn’t recommend viewing these crisps as a “health food” that you need to eat for nutritional reasons. They are primarily a tasty, crunchy snack – and that is enough.

Are these seaweed crisps gluten free?

The rice paper and plain nori are generally gluten free, but you should always check the label of your gochujang. Some brands contain wheat.

If you need to avoid gluten strictly, choose products that are clearly labelled as gluten free.

Can I make these less spicy?

Yes. Reduce the amount of gochujang for a milder version.

You can also spread a very thin layer over the rice paper to give you the flavour without as much heat.

Why are my seaweed crisps not crispy?

Make sure the crisps have been baked for long enough and are spread out rather than overlapping.

Moisture can also affect their texture, so allow them to cool fully before placing them in an airtight container.

If they soften after storage, you can try reheating them briefly in the oven to restore some of their crunch.

How should I store crispy seaweed snacks?

Allow them to cool completely before storing them in an airtight container at room temperature.

Avoid storing them while they are still warm, as trapped steam can make them soft.

Can I make these in an air fryer?

You can experiment with an air fryer, but keep a close eye on them because rice paper can crisp very quickly. Air fryers vary significantly in temperature and airflow, so the cooking time may need adjusting.

Can children eat seaweed snacks?

Seaweed can be included as part of a varied diet for children. However, iodine content varies substantially between seaweed products, so it’s best not to rely on large amounts of seaweed as a regular iodine source.

For children, also consider the spice level and texture and adapt the recipe accordingly.

Ingredients and how to make

Ingredients

Makes approximately 4 servings

• 8 rice paper sheets
• 2 nori sheets
• 2 tablespoons gochujang
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil or neutral oil, optional

Method

1. Preheat your oven to 200°C fan or airfryer.
2. Prepare the rice paper sheets by dipping into a bowl of water or running under a tap for a few seconds to soften. Depending on the size of your rice paper and the nori sheets, you can leave them whole or cut them into smaller pieces.
3. Spread approximately ½ teaspoon of gochujang over each rice paper sheet. Try to spread it as thinly and evenly as possible.
4. Place the rice paper on top of the seaweed.
5. Sprinkle over the sesame seeds.
6. Place the tray in the oven and bake for approximately 5 minutes, 3 minutes in the airfryer or 2 minutes in the microwave, until the rice paper is crisp and the edges are lightly golden. This may be slightly more or less depending on power of airfryer and microwave.
7. Keep a close eye on them during the final few minutes because they can crisp quickly.
8. Remove from the oven and allow the crisps to cool completely. They will become even crispier as they cool.
9. Break into pieces if desired and serve immediately, or store in an airtight container once completely cool.

This recipe is…

• Vegan
• Plant based
• Easy to make
• Budget friendly
• Quick
• Crispy and crunchy
• Savoury and spicy
• Full of umami flavour
• Easy to customise
• Great for sharing
• A fun alternative to packaged snacks

Variations

Mild crispy seaweed snacks

For a milder version, reduce the gochujang to 1 tablespoon or use less on each rice paper sheet.

This is also a good option if you’re making them for children or anyone who isn’t a fan of spicy foods.

Extra spicy seaweed crisps

If you love chilli, increase the gochujang or add chilli flakes before baking.

You could also experiment with a little chilli powder for an extra kick.

Sesame and seaweed crisps

Increase the sesame seeds for extra crunch and a stronger nutty flavour.

Nutritional yeast seaweed crisps

Add a sprinkle of nutritional yeast before baking for an extra savoury flavour.

Garlic seaweed crisps

Add a small amount of garlic powder to the gochujang before spreading it onto the rice paper.

Everything-style seaweed crisps

Try sprinkling over a small amount of an everything-style seasoning blend before baking. Check the ingredients if you need the recipe to be gluten free or have specific allergies.

Serving suggestions

These crisps are delicious straight from the oven once they have cooled enough to become crunchy.

For a simple snack, serve them on their own alongside a drink.

If you’re genuinely hungry and want something more filling, serve them with a protein- and fibre-rich dip. Hummus is an easy option, but you could also try a tofu dip, edamame spread or bean dip.

They also make a brilliant addition to a vegan snack board. Add sliced vegetables, hummus, olives, edamame, tofu bites and other favourite snacks for an easy sharing platter.

You can also break the crisps into smaller pieces and use them as a crunchy topping for other dishes.

Try scattering them over noodle bowls, rice bowls, salads or soups just before serving. They can add a really satisfying contrast to softer foods.

They would also work well as part of a lunchbox-style meal alongside other foods, depending on your needs.

More recipes you’ll love

If you enjoyed these crispy seaweed snacks, try some of my other easy vegan recipes:

Made this recipe?

I’d love to know what you think!

If you make these crispy seaweed crisps, leave a rating and comment below and let me know how you served them.

Did you keep them mild or go all in with the gochujang?

If you’re on Instagram or Tiktok, tag me in your creations so I can see your crispy seaweed snacks. I love seeing you make my recipes in your own kitchens.

And if you enjoyed this recipe, please share it with someone who loves a crunchy snack. It helps other people discover my recipes too.

Remember, food doesn’t have to be perfect to be nutritious, and snacks don’t have to be “healthy” to be worth enjoying. Sometimes you just need something crispy, savoury and delicious.