Celery Free Ginger-Scallion Seaweed Snack Squares
These crispy little bites pack a serious umami punch, layering roasted nori with a savory coconut aminos glaze, fresh ginger, and bright scallion greens. The double-sheet technique — sandwiching the filling between two nori sheets before baking — creates a satisfying snap that makes each square feel more substantial than a typical seaweed snack. Coconut aminos bring that deep, salty-sweet depth without any soy, and the grated ginger adds a gentle warmth that lingers in the best way. A squeeze of lemon juice in the glaze lifts everything and keeps the flavors lively. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden aromatics or vegetable blends to second-guess. They crisp up beautifully in a low oven and keep crisping as they cool, so patience right out of the oven pays off. Serve them as a snack, a light appetizer, or crumble them over a bowl of rice for an instant flavor upgrade.
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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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