Cinnamon Free Cilantro-Lime Seaweed Snack Squares
These crispy little squares are proof that a snack can be bold, bright, and completely unexpected. Layers of nori get brushed with a punchy glaze built from coconut aminos, fresh lime juice, lime zest, and chopped cilantro, then baked low and slow until they shatter satisfyingly when you bite in. The ground ginger and turmeric add just enough warmth and earthiness to round out the citrusy tang without overwhelming the clean, oceanic flavor of the seaweed. For anyone navigating a cinnamon sensitivity, packaged seasoned snacks can be a minefield — spice blends and "natural flavors" hide all kinds of surprises — so making these at home puts you fully in control of every ingredient. The stacking technique is what makes these special: layering and glazing each sheet before baking creates a cohesive, multi-layered crisp rather than a single flimsy piece. They come together quickly and store well in an airtight container, making them an easy grab-and-go option for the week ahead.
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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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