Capsaicin Free Cilantro-Lime Seaweed Snack Squares
These crispy little squares are a seriously addictive snack — bright with fresh lime, fragrant with cilantro, and backed by the deep umami of nori. The glaze layers coconut aminos, ginger, and turmeric into something that feels complex but comes together in minutes. For anyone avoiding capsaicin, packaged seaweed snacks can be a minefield of hidden chili seasonings and spicy coatings, so making your own is a genuinely smart move. Stacking and brushing the nori sheets before baking builds a satisfying crunch and a more substantial bite than a single sheet would give you. The low, slow oven does the work of drying everything out evenly, and the squares crisp up even more as they cool on the board. Cut them into two-inch pieces and they're perfectly snackable — great alongside a bowl of soup or just grabbed by the handful straight from the container.
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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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