Mustard Free Maple & Seaweed Snack Squares
These crispy little bites are the kind of snack that sounds unusual until you try one — and then you can't stop reaching for the next. Toasted nori sheets get layered, glazed, and baked until they're firm, tacky, and deeply savory with a subtle sweetness from maple syrup and warmth from ginger and turmeric. The glaze is built entirely from coconut aminos, apple cider vinegar, and a handful of pantry spices, so there's no hidden condiment drama to worry about — every ingredient is right there in the bowl. A thin paste of arrowroot starch and cassava flour acts as the glue between the nori layers, giving each square a satisfying bite that holds together without any grain-based binders. Store-bought seaweed snacks often come with seasoning blends that can include unexpected ingredients, but making these at home means you control exactly what goes on them. They come out of the oven with curling, crisp edges and a glossy, caramelized finish that looks genuinely impressive for how simple the process is. Serve them straight off the pan while they're at peak crunch.
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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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