Xanthan Gum Free Cilantro-Lime Seaweed Snack Squares
These crispy little bites pack a serious punch of bright, herby flavor into something you can make with just a handful of pantry staples. Layers of nori are brushed with a zesty glaze of coconut aminos, fresh lime juice, cilantro, and warm spices like ginger and turmeric, then baked low and slow until they shatter satisfyingly when you snap one in half. The stacking technique is the secret here — it builds a sturdy, layered square that holds together beautifully without needing any binders or thickeners whatsoever. That's genuinely good news if you're navigating a sensitivity to xanthan gum, since so many packaged snacks and seasoned seaweed products sneak it in as a texture agent. Every ingredient in this recipe is clean and straightforward, so you know exactly what you're eating. They're best fresh out of the oven, but they keep well in an airtight container if you can resist finishing them all at once.
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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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