Vegetarian Maple & Seaweed Snack Squares
These little baked bites are the kind of snack that surprises you — deeply savory, faintly sweet, and impossibly crisp in a way that feels almost too good for how simple the ingredient list is. The glaze brings together coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger into something genuinely complex, with warm spice and a sticky, lacquered finish that clings to every layer of toasted nori. A thin paste of arrowroot starch and cassava flour acts as the glue between two sheets of seaweed, giving each square a satisfying firmness once it comes out of the oven. Everything here is plant-based and free from any of the hidden animal-derived additives that can sneak into store-bought seaweed snacks. The oven does most of the work — a low-and-slow bake at 325°F coaxes the glaze into a darkened, tacky coating while the edges curl and crisp up beautifully. Cut into squares and served fresh from the sheet, they hit that salty-sweet-umami note that makes it genuinely hard to stop at one.
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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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