Almond Free Cilantro-Lime Seaweed Snack Squares
These crispy little squares pack a serious flavor punch — bright lime, fresh cilantro, a whisper of ginger and turmeric, and that deep umami backbone from coconut aminos, all baked into layers of toasted nori. The technique of stacking and glazing multiple sheets before baking creates a satisfying snap that store-bought seaweed snacks rarely deliver. Everything in the glaze is clean and straightforward, so there's no need to scan labels for hidden nut-based ingredients or worry about cross-contact from shared processing lines. The coconut oil helps the glaze adhere and encourages even crisping in the oven, while the lime zest keeps every bite tasting fresh and lively. They come together quickly and cool into perfectly snappable squares that are just as good on their own as they are alongside a bowl of rice or soup. Store any leftovers in an airtight container and they'll stay crisp for up to two days — though honestly, they tend to disappear well before that.
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Learn more →Ingredients
4 servings
- 5 sheets nori (full-size, unseasoned)
- 2 tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp honey (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the coconut aminos, melted coconut oil, lime juice, lime zest, cilantro, ground ginger, turmeric, sea salt, and honey (if using) until combined.
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