MSG Free Maple & Seaweed Snack Squares
Crispy, umami-rich, and just a little sweet, these baked seaweed squares hit a snack craving in the most satisfying way. The glaze is built from coconut aminos instead of conventional soy sauce, which means you get that deep, savory depth without any added monosodium glutamate hiding in the mix. Maple syrup and apple cider vinegar round out the flavor with a subtle tang and sweetness that plays beautifully against the toasted nori. A thin paste of arrowroot starch and cassava flour bonds the double-layer sheets together, giving each square a sturdy, chip-like bite once it comes out of the oven. Turmeric and ginger add a gentle warmth that makes the glaze feel complex without requiring a long ingredient list. They come out of the oven with slightly curled, crackling edges and a lacquered finish that looks almost too good to eat — almost. Serve them immediately for maximum crunch, and don't be surprised if twelve pieces disappear faster than you expected.
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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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