Seaweed Crisps
Crispy seaweed crisps made with rice paper, nori, gochujang and sesame seeds! This easy vegan snack is crunchy, savoury, spicy and budget friendly. A simple homemade alternative to packaged seaweed snacks and perfect when you’re craving something crispy. Get the recipe plus dietitian tips on snacks, food enjoyment and balanced vegan eating.
Servings: 4 servings
Calories:
Ingredients
- 8 rice paper sheets
- 2 nori sheets
- 2 tablespoons gochujang
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 200°C fan or airfryer.
- 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.
- Spread approximately ½ teaspoon of gochujang over each rice paper sheet. Try to spread it as thinly and evenly as possible.
- Place the rice paper on top of the seaweed.
- Sprinkle over the sesame seeds.
- 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.
- Keep a close eye on them during the final few minutes because they can crisp quickly.
- Remove from the oven and allow the crisps to cool completely. They will become even crispier as they cool.
- Break into pieces if desired and serve immediately, or store in an airtight container once completely cool.