Black Pepper Free Cilantro-Lime Seaweed Snack Squares
These crispy little squares are packed with bright, punchy flavor — fresh lime juice, zesty cilantro, a whisper of ginger and turmeric, and the deep umami of coconut aminos all layered into thin, snappable nori. The glaze gets brushed between stacked sheets before a low-and-slow bake, which means every bite carries that citrusy, herby punch all the way through. For anyone navigating a black pepper sensitivity, packaged seaweed snacks can be a minefield — many brands season their sheets with pepper blends or spice mixes that aren't always obvious on the label. This homemade version puts you fully in control, using a short list of clean, easy-to-source ingredients with zero hidden heat. The result is genuinely addictive: light and crisp with a satisfying snap, savory but lifted by that hit of lime zest. They come together quickly and store well in an airtight container, so you can keep a batch on hand for snacking all week long.
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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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