AIP Friendly Garlic-Rosemary Seaweed Snack Squares
These crispy little squares are proof that snack time doesn't have to feel like a compromise. Layers of nori are brushed with a fragrant olive oil infused with fresh rosemary, sliced garlic, and a whisper of turmeric, then baked until the edges curl and crisp into something genuinely addictive. Arrowroot starch acts as a clean, grain-free binder that holds the two-layer stacks together without any of the usual off-limits ingredients, making this a snack you can actually trust. The autoimmune protocol can make crunchy, savory snacking feel nearly impossible, but this recipe threads that needle beautifully using nothing but whole, compliant pantry staples. Each batch makes four stacks that you cut into squares — enough for a crowd or a few days of snacking stored in an airtight container. The garlic is steeped in the oil and then removed, so you get all that deep, savory flavor without any harsh bite. Serve them straight from the oven while they're at peak crunch, or tuck them away for a satisfying grab-and-go option throughout the week.
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Learn more →Ingredients
4 servings
For the seaweed base
- 8 sheets nori (full-size, about 7.5 x 8 inches each)
- 2 tbsp arrowroot starch
- 3 tbsp water
For the garlic-rosemary oil
- 3 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground turmeric
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, combine the olive oil and sliced garlic. Cook, stirring occasionally, until the garlic is fragrant and just beginning to turn pale gold at the edges, about 3–4 minutes. Remove from the heat, stir in the chopped rosemary, turmeric, and sea salt, and let the oil steep for 2 minutes. Remove and discard the garlic slices, leaving the infused oil in the pan.
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