Crispy Nori Seaweed Chips

Cooking method

1. Step 1:

   

   Gather all the ingredients. Take 2 sheets of seaweed (I used nori, which is made from red porphyra algae), sesame oil, and the spices from the list. You can swap the cane sugar for regular white sugar. Do not, however, substitute anything for the sesame oil, or you'll lose both the flavor and the nutritional benefits. Feel free to experiment with the spices.

2. Step 2:

   

   In a small bowl, combine the brown sugar and all the spices: ground chili, ground ginger, and salt. Mix well. This recipe uses classic seasonings for Japanese dishes, but you can substitute others — just be sure to keep the sugar in the mix.

3. Step 3:

   

   Take the first sheet of nori and lay it shiny side down on the counter, then brush the rough side with the fragrant sesame oil using a pastry brush. Because you're oiling the rough side, the sugar and spices barely fall off; on the shiny side they'd slide off much more easily.

4. Step 4:

   

   Stir the spice mix again lightly and spread half of it evenly over the first sheet of nori. Brush the second sheet with sesame oil as well and season it with the remaining spice mixture.

5. Step 5:

   

   Take a large skillet and heat it up well — no need to add any oil. Once it's hot, lower the heat to medium and lay the first sheet of nori shiny side down. After literally 30 seconds, flip the sheet and toast it briefly on the other side, again for about 30 seconds. Remove the first sheet and do the same with the second.

6. Step 6:

   

   Using scissors, cut the toasted seaweed freely into triangles, squares, or diamonds. Before serving, you can dust the finished chips with a little more seasoning.