Citric Acid Free Maple & Seaweed Snack Squares
These crispy little squares are the kind of snack that surprises you — deeply savory, faintly sweet, and satisfying in a way that feels almost addictive. Toasted nori gets layered with a thin cassava-arrowroot paste and glazed with coconut aminos, maple syrup, and warming spices before hitting the oven, where it crisps up into something genuinely craveable. For anyone navigating a citric acid sensitivity, packaged snacks can be a minefield — preservatives, flavor enhancers, and acidulants hide in almost everything shelf-stable. This recipe sidesteps all of that by relying on whole, recognizable ingredients that you control from start to finish. The apple cider vinegar in the glaze provides just enough brightness without any citric acid in sight, and the turmeric and ginger add complexity that makes these taste far more involved than they actually are. Once they come out of the oven and firm up on the pan, a sharp knife turns them into neat little squares that are perfect for snacking straight or packing alongside a meal. They're best eaten fresh while the edges are still crackling.
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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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