Chestnut Free Maple & Seaweed Snack Squares
These little snack squares are the kind of thing you make once and immediately want to keep a batch of on hand at all times. Toasted nori sheets get layered with a thin cassava-arrowroot paste, then glazed with a punchy mix of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger before hitting a low oven until the edges curl and the glaze turns deep and tacky. The result is crispy, savory-sweet, and genuinely addictive in a way that's hard to explain until you've tried one. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from specialty snack products. The double-layer nori construction gives each square a satisfying chew-to-crisp ratio that single-sheet versions just can't match. Cut into 12 pieces, they're perfectly portioned for snacking, lunchboxes, or serving alongside a bowl of miso soup.
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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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