Anti Inflammatory Ginger-Scallion Seaweed Snack Squares
These crispy little bites pack a serious flavor punch with almost zero effort. Fresh ginger, coconut aminos, and scallion greens come together in a simple glaze that gets brushed over layered nori sheets before a low-and-slow bake transforms them into something genuinely snack-worthy. Ginger is one of the most well-researched ingredients for supporting a low-inflammation lifestyle, and coconut aminos keep things soy-free and much lower in sodium than traditional sauces — so every component here is pulling its weight. The double-layer technique is the real secret: sandwiching the glazed sheets gives you a sturdier, more satisfying crunch than a single sheet could ever deliver. They crisp up beautifully as they cool, so patience for just a couple of minutes off the pan is absolutely worth it. Cut into squares, they're perfect for snacking straight from the board, crumbling over a grain bowl, or tucking alongside a light lunch.
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Learn more →Ingredients
4 servings
- 8 sheets nori (full-size roasted seaweed sheets)
- 2 tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the coconut aminos, melted coconut oil, grated ginger, and sea salt until combined. Stir in the lemon juice, if using.
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