Celery Free Maple & Seaweed Snack Squares
These snack squares are the kind of unexpected treat that makes you stop mid-bite and wonder why you haven't been making them all along. Toasted nori sheets are layered, glazed, and baked until the edges curl and crisp into something deeply savory with a subtle sweetness from the maple syrup. The glaze pulls together coconut aminos, apple cider vinegar, turmeric, and ginger into a sticky, aromatic coating that caramelizes beautifully in the oven. A thin paste of arrowroot starch and cassava flour binds the double-layer sheets together, giving each square a satisfying firmness that holds up when you cut them into pieces. Every single ingredient here is naturally free of celery and celery derivatives — no hidden flavor bases, no mirepoix-adjacent shortcuts, just clean pantry staples doing real work. They come out of the oven tacky and deeply flavored, and after a five-minute rest they firm up into crisp, snackable squares that disappear fast. Serve them immediately for maximum crunch, or make them the centerpiece of a snack board where they'll absolutely steal the show.
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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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