Anti Inflammatory Cilantro-Lime Seaweed Snack Squares
These crispy little squares pack a serious flavor punch — bright lime, fresh cilantro, and a savory-sweet glaze that makes it genuinely hard to stop at just a few. The magic is in the layering: five sheets of nori are stacked and brushed with a coconut aminos and coconut oil glaze, then baked low and slow until they snap clean and crackle with every bite. Turmeric and ginger aren't just there for color — both are well-regarded for their inflammation-fighting properties, and here they blend seamlessly into the glaze rather than tasting medicinal or heavy. Coconut aminos stand in for soy sauce, keeping the flavor deeply savory without the additives or inflammatory compounds that can sneak into conventional condiments. The whole thing comes together with a handful of whole, recognizable ingredients and zero processed fillers, which is exactly what you want when you're trying to eat with intention. They're snackable straight off the cutting board, but they also hold up beautifully as a crunchy topper for soups or grain bowls. Store any leftovers in an airtight container and you've got a genuinely satisfying, feel-good snack ready to go for the next couple of days.
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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)
Can be omittedhoney
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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