Paleo 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 layers before baking — gives you a satisfying snap and keeps all that flavor locked right in the middle. Coconut aminos stand in beautifully for soy sauce here, delivering that deep, slightly sweet savoriness without any grain or legume ingredients to worry about. A low-and-slow oven at 275°F does the work gently, so the sheets dry out and crisp without burning, and a quick cool on the rack finishes the job. A squeeze of lemon juice in the glaze is optional but adds a clean brightness that makes the ginger really sing. These are the kind of snack you make once and then find yourself making every single week — easy to prep, easy to portion, and genuinely hard to stop eating.

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