Barbecue inspired nori snacks

Have you tried roast nori snacks? They are incredibly moreish, and very easy to make. In principal I'd like to make them monthly or even weekly, but in reality I get to them far less often. I am not sure why - in addition to tasting great, this is a snack with near endless flavour possibilities.

Today's batch of roast nori pieces are barbecue flavoured, although as I'm doubting what technically constitutes "barbecue", I'm calling them "barbecue inspired" to be safe! Certainly if you ate these next to store bought barbecue crisps, you would notice some flavour differences: these snacks are subtler in flavour and not as salty or sweet.

Whatever you call them, the mix of tomato sauce (ketchup), paprika, salty soy sauce and maple syrup works very well and creates a delicious marinade for the nori pieces. With low heat baking, they crisp up beautifully and you may find it difficult to stop at a handful (or two). A double batch is recommended...

Barbecue inspired nori snacks

Crispy seaweed snacks that showcase barbecue flavours at their best

Makes approximately 2 cups of nori pieces

Author: Bite-Sized Thoughts

Print recipe

Ingredients

4 sheets nori seaweed (the type you would use to make sushi rolls)

1 tbsp tomato sauce (ketchup)

1 tbsp soy sauce

1 tsp maple syrup

1 tsp dried powdered paprika

If needed - dash of water to thin out ingredients

Method

Preheat your oven to 125'C (250'F) and line two baking trays with non-stick paper.

In a small bowl, whisk together the tomato sauce, soy sauce, maple syrup and paprika. The mixture should be between the consistencies of tomato sauce and soy sauce. If needed, add a little water to thin it out.

Take one sheet of nori and fold it in half (I find it helpful to fold along the lines usually shown on nori pieces). Then unfold it again and brush the inside with the sauce mix, using a pastry brush or spoon. Re-fold, and then brush the top of the nori sheet with more sauce.

Using a sharp knife, cut the nori into approximately 6 strips and place them on your prepared baking sheet, marinated side (the side brushed with sauce) up.

Repeat for the other four nori sheets.

Bake for 10-15 minutes, until the pieces are dry and crispy. Transfer to a cooling rack to finish crisping and then store in an air tight container.

This post is part of my participation in the 2014 Vegan Month of Food. This week I am focusing on vegan snacks.

Previous 2014 Vegan MoFo posts:
Breakfasts-

#1 - Vegan French toast
#2 - Apple and strawberry muesli
#3 - Mango coconut buckwheat breakfast pudding
#4 - Tips for a vegan breakfast on the go
#5 - Chickpea pancakes with spicy kale and mango

Snacks-

#6 - Chocolate coated banana chips

Do you have a favourite nori snack variety?

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