Peanut Free Ginger-Scallion Seaweed Snack Squares

These crispy little bites pack a serious umami punch with layers of roasted nori, a savory coconut aminos glaze, bright fresh ginger, and a scatter of sliced scallion greens. The double-sheet technique — sandwiching the filling between two nori layers before baking — gives each square a satisfying snap and keeps all that flavor locked right in the middle. A low-and-slow oven at 275°F does the heavy lifting, gently crisping the seaweed without burning it, so you get that delicate crunch without any bitterness. The optional squeeze of lemon juice adds just enough brightness to balance the deep, salty notes of the glaze. Store-bought seaweed snacks can be a minefield of shared-facility warnings and mystery seasonings, but making them at home means you control every single ingredient. Coconut aminos bring all the savory depth you'd want without any soy, and the rest of the lineup is refreshingly short and clean. These are the kind of snack you make once and immediately wish you'd doubled the batch.

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