Pecan Free Ginger-Scallion Seaweed Snack Squares

These savory little bites hit every note you want in a snack — umami-rich, gently spicy from fresh ginger, and bright with the pop of scallion greens. The nori sheets are sandwiched together with a coconut aminos glaze and baked low and slow until they turn delicately crisp at the edges, then cut into tidy squares that are almost too easy to eat. Coconut aminos bring that deep, soy-sauce-like depth without any wheat or soy, making the flavor feel far more complex than the short ingredient list suggests. A touch of lemon juice in the glaze lifts everything and keeps the whole thing from feeling heavy. Store-bought seaweed snacks can come with long ingredient lists and shared-facility warnings, so making your own means you know exactly what went into every square. The technique is straightforward — brush, layer, bake, and cut — and the results look genuinely impressive on a snack board or tucked into a lunchbox.

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