Wheat Free Ginger-Scallion Seaweed Snack Squares
These crispy little bites are packed with umami depth, a gentle heat from fresh ginger, and a bright pop of scallion in every square. The glaze comes together with coconut aminos and coconut oil, so there's no soy sauce or wheat-based seasoning in sight — just clean, bold flavor that doesn't cut any corners. For anyone navigating a wheat-free lifestyle, snack time can feel like a minefield of hidden grains, but nori is naturally grain-free and these squares stay that way from start to finish. A low-and-slow oven bake dries the layered sheets into something satisfyingly crunchy without any frying or complicated technique. The optional squeeze of lemon juice lifts the whole thing and keeps the flavor from feeling too heavy. Cut into squares with kitchen scissors and they're ready to snack on straight from the rack — or pack them up for a lunchbox treat that actually holds up.
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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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