Seed Oil Free Cilantro-Lime Seaweed Snack Squares
These crispy little squares pack a serious flavor punch — bright lime, fresh cilantro, a hint of warm ginger and turmeric, and that deep umami backbone from coconut aminos. The whole thing comes together with coconut oil as the only fat, which means zero canola, sunflower, or soybean oil anywhere in sight. That's a rare find in the snack world, where even "healthy" packaged seaweed crisps are almost always brushed or seasoned with refined seed oils. By stacking the nori sheets and glazing between each layer, you get a satisfying snap and a depth of flavor that single-sheet snacks just can't match. The low-and-slow oven method keeps everything controlled so the delicate seaweed crisps up evenly without burning. They're light enough to snack on by the handful but bold enough to feel like a real treat, and the optional honey adds just a whisper of sweetness that ties the citrus and savory notes together beautifully. Make a batch, let them cool completely, and try not to eat them all before they make it into 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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