Capsaicin Free Maple & Seaweed Snack Squares
Salty, sweet, and deeply savory, these baked seaweed squares hit a snacking note that feels almost addictive. The glaze brings together coconut aminos, maple syrup, apple cider vinegar, and warm spices like turmeric and ginger — building real complexity without a single drop of anything spicy or heat-forward. That makes this a genuinely satisfying option for anyone who needs to avoid capsaicin, since so many umami-rich snacks lean on chili or hot sauce to get that bold flavor punch. Here, the depth comes entirely from the glaze and the toasty nori itself. A thin cassava and arrowroot paste acts as the binding layer between two sheets of nori, giving each square a satisfying crispness once it comes out of the oven. The baking process dries everything down to a lacquered, slightly chewy bite that holds together beautifully when cut. These are best eaten fresh and warm, right after that five-minute rest, when the edges are at their crispiest.
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Learn more →Ingredients
4 servings
For the snack squares
- 6 full-size nori sheets (toasted seaweed)
For the glaze
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp coconut oil, melted
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
For the base layer
- 2 tbsp arrowroot starch
- 2 tbsp cassava flour
- 2 tbsp water
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a small saucepan over medium-low heat, combine the coconut aminos, maple syrup, apple cider vinegar, 1 tsp melted coconut oil, turmeric, ginger, and sea salt. Stir and heat for 1–2 minutes until the mixture is just warmed through and the ingredients are fully combined, then remove from heat.
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