Nitrate & Nitrite Free Maple & Seaweed Snack Squares
These snack squares hit that perfect sweet-savory note — toasted nori glazed with maple syrup, coconut aminos, apple cider vinegar, and warm spices like turmeric and ginger, then baked until the edges curl and the surface turns gloriously tacky. The double-layer construction gives each piece a satisfying chew and crunch that feels way more substantial than a single sheet of seaweed ever could. Processed snacks and cured meats are the usual culprits when it comes to sneaky nitrates and nitrites, so having a crunchy, umami-packed bite that's built entirely from whole, clean ingredients is genuinely exciting. Coconut aminos stand in for soy sauce here and bring that deep savory depth without any of the additives you'd find in conventional condiments. A thin cassava and arrowroot paste acts as the glue between the nori layers, keeping everything together through the oven without any fillers or preservatives. The glaze caramelizes beautifully at 325°F, leaving you with 12 crisp little squares that are best eaten straight off the baking sheet while they're still warm and snappy.
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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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