Nutmeg 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 the deep umami of coconut aminos all layered onto toasted nori. The glaze comes together in one bowl in minutes, and the oven does the rest, transforming stacked seaweed sheets into something genuinely snack-worthy. Store-bought seasoned nori snacks often hide a surprising number of spice blends and additives, so making your own means you know exactly what's going on each sheet. This recipe keeps things clean and intentional — every ingredient earns its place, and there's nothing lurking in the mix that you didn't put there yourself. The stacking technique is a clever touch, building a slightly thicker, sturdier square that snaps satisfyingly rather than crumbling the moment you pick it up. They're great on their own, alongside a bowl of rice, or crumbled over a salad when you want a little crunch with a citrusy edge.
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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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