Rice Free Cilantro-Lime Seaweed Snack Squares
These crispy little squares are proof that a snack can be bold, bright, and completely satisfying without a single grain in sight. Layers of nori get brushed with a punchy glaze of coconut aminos, fresh lime juice, cilantro, and warm spices like ginger and turmeric, then baked low and slow until they shatter with every bite. The stacking technique is the secret here — building up multiple sheets with glaze in between creates a snack that's sturdy enough to hold its shape but still delivers that signature seaweed crunch. Coconut aminos bring a savory, umami-rich depth without any soy or grain-based sauces, and the optional honey adds just a whisper of sweetness that balances the citrus beautifully. These are the kind of snack you make once and immediately want to keep stocked at all times — great on their own, alongside a bowl of soup, or just grabbed straight from the container. Store them in an airtight container and they'll stay crisp for up to two days, though they rarely last that 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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