Soy Free Ginger-Scallion Seaweed Snack Squares
These crispy little squares hit every savory note you want in a snack — umami-rich, gently spicy from fresh ginger, and brightened with a whisper of scallion in every bite. The secret to making them work without soy is coconut aminos, which delivers that deep, salty-sweet depth you'd normally expect from soy sauce, completely free of the legume. Paired with a touch of melted coconut oil and optional lemon juice, the glaze soaks just enough into the nori to create layers that crisp up beautifully in a low oven. Sandwiching two sheets together before baking gives each square a satisfying, sturdy bite rather than the papery fragility of a plain roasted sheet. They're the kind of snack that disappears fast — pack them for lunch, serve them at a party, or just eat them straight off the cutting board while they're still warm.
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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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