Vegan Ginger-Scallion Seaweed Snack Squares
These crispy little bites deliver a serious umami punch with barely any effort, 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 — gives you a satisfying snap and keeps all that flavor locked inside. A low-and-slow oven at 275°F does the heavy lifting, coaxing the sheets into something delicate and crackerlike without burning them. Coconut aminos bring that deep, soy-sauce-like savoriness while keeping everything completely plant-based and free from hidden animal-derived additives that can sneak into conventional condiments. A squeeze of lemon juice lifts the whole thing and balances the richness of the coconut oil beautifully. These are the kind of snacks that disappear fast — serve them alongside a bowl of miso soup, pack them for a desk snack, 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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