Vegan 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 technique of stacking and glazing multiple sheets before baking gives you a satisfying snap and a more substantial bite than the flimsy single-sheet snacks you find at the store. Coconut aminos step in beautifully here, delivering that savory, slightly sweet depth without any animal-derived ingredients, and the coconut oil helps the glaze adhere and crisps everything up evenly in the oven. The whole thing comes together with a whisk and a pastry brush — no special equipment, no complicated prep. Store-bought seasoned seaweed snacks often sneak in fish sauce or other non-plant ingredients, so making your own means you know exactly what's in every square. They crisp up further as they cool, so resist the urge to eat them straight off the pan — though that will be genuinely difficult. Keep a batch in an airtight container and you've got a bold, crunchy snack ready to go for the next couple of days.
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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)
Can be omittedhoney
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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