Xanthan Gum Free Ginger-Scallion Seaweed Snack Squares
These crispy little bites pack a serious umami punch, layering roasted nori with a savory coconut aminos glaze, bright fresh ginger, and delicate ribbons of scallion green. The double-sheet sandwich technique is the secret here — pressing two nori sheets together with the filling tucked inside creates a snack that holds its shape and delivers flavor in every single square. A low, slow oven at 275°F coaxes out that satisfying crispness without burning, and the squares continue to firm up as they cool, so patience pays off. Coconut aminos bring all the depth of a soy-based sauce with none of the additives or thickeners that can sneak into bottled condiments, making this naturally clean from start to finish. There is no starch, no gum, no filler — just whole, recognizable ingredients doing exactly what they should. A squeeze of lemon at the end lifts everything and keeps the flavors lively rather than flat. Whether you're snacking straight off the tray or serving them alongside a bowl of soup, these little squares disappear fast.
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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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