Get ready to experience the deliciously crunchy world of seaweed snacks! In recent years, seaweed has become a popular ingredient in many cuisines due to its nutritional benefits and versatility. Whether you’re looking for a healthy alternative to traditional chips or wanting to add some umami flavor to your meals, these 18 recipes are sure to satisfy your cravings.
From spicy seaweed chips with sesame seeds to roasted seaweed strips with smoked paprika, each recipe offers a unique twist on the humble seaweed. And with a range of flavors and textures to choose from, you’re sure to find something that suits your taste buds. In this article, we’ll take a closer look at some of our favorite seaweed snack recipes, including crunchy chips, crispy tempura, and savory dips. Whether you’re a seaweed newbie or an aficionado, there’s something for everyone in these delicious and nutritious recipes.
Spicy Seaweed Chips with Sesame Seeds
Elevate your snack game with this simple and addictive recipe that combines the nutty flavor of sesame seeds with the spicy kick of Korean chili flakes.
Ingredients:
– 1 cup dried seaweed sheets (wakame or hijiki)
– 2 tablespoons sesame oil
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon Korean chili flakes (gochugaru)
– 1/4 cup sesame seeds
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut the seaweed sheets into small pieces.
3. In a bowl, mix together sesame oil, Gochujang, and Korean chili flakes.
4. Add the seaweed pieces to the bowl and toss until evenly coated.
5. Line a baking sheet with parchment paper. Spread the seaweed mixture on the sheet in a single layer.
6. Sprinkle sesame seeds over the top.
7. Bake for 10-12 minutes or until crispy and fragrant.
8. Remove from oven, sprinkle with salt to taste, and serve.
Cooking Time: 10-12 minutes
Baked Seaweed Crisps with Garlic and Olive Oil
A flavorful and crunchy snack that’s perfect for munching on the go! This recipe combines the nutty taste of seaweed with the pungency of garlic and the richness of olive oil.
Ingredients:
– 1 package of wakame or hijiki seaweed sheets
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut the seaweed sheets into desired shapes or strips.
3. In a bowl, mix together the minced garlic and olive oil.
4. Add the seaweed pieces to the bowl and toss to coat evenly with the garlic-olive oil mixture.
5. Line a baking sheet with parchment paper and spread out the seaweed pieces in a single layer.
6. Bake for 10-12 minutes or until crispy and golden brown, flipping halfway through.
7. Remove from oven and sprinkle with salt to taste.
Cooking Time: 10-12 minutes
Seaweed Popcorn with Nutritional Yeast
Elevate your snack game with this unique and delicious recipe that combines the earthy flavor of seaweed with the nutty taste of nutritional yeast.
Ingredients:
– 1/2 cup popcorn kernels
– 2 tablespoons seaweed flakes (such as wakame or hijiki)
– 1 tablespoon melted coconut oil
– 1 teaspoon nutritional yeast
– Salt, to taste
Instructions:
1. Pop the popcorn kernels in a large pot or a popcorn maker.
2. In a small bowl, mix together the seaweed flakes and melted coconut oil.
3. Pour the seaweed mixture over the popped popcorn and toss until well combined.
4. Sprinkle the nutritional yeast over the popcorn and toss again to distribute evenly.
5. Season with salt to taste.
Cooking Time:
– 2-3 minutes to pop the kernels
– No additional cooking time required
Enjoy your savory and nutritious Seaweed Popcorn with Nutritional Yeast!
Seaweed and Avocado Dip with Lemon Zest
Brighten up your snack game with this refreshing dip that combines the creaminess of avocado, the nutty flavor of seaweed, and a burst of citrus from lemon zest.
Ingredients:
– 2 ripe avocados
– 1/4 cup dried wakame or hijiki seaweed, rehydrated in water
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
– Optional: chopped green onions or paprika for garnish
Instructions:
1. In a blender or food processor, combine the avocado, seaweed, lemon juice, and olive oil.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt if desired.
4. Transfer the dip to a serving bowl and garnish with chopped green onions or paprika, if using.
Cooking Time: None! This dip is ready in no time, making it perfect for a quick snack or gathering.
Crispy Seaweed Tempura with Soy Ginger Sauce
Experience the perfect fusion of crunchy texture and savory flavor with this easy-to-make Crispy Seaweed Tempura, served with a tangy and aromatic Soy Ginger Sauce.
Ingredients:
– 1 package of wakame seaweed sheets
– 1 cup all-purpose flour
– 1/2 cup ice-cold water
– Vegetable oil for frying
– 1/4 cup soy sauce
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon rice vinegar
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cut the seaweed sheets into desired shapes.
2. In a bowl, mix flour and ice-cold water to form a batter.
3. Dip each seaweed piece into the batter, making sure it’s fully coated.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered seaweed for 2-3 minutes on each side, or until crispy and golden brown.
6. In a small bowl, whisk together soy sauce, grated ginger, garlic, and rice vinegar to make the Soy Ginger Sauce.
7. Serve the tempura with the Soy Ginger Sauce and garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 10-12 minutes
Seaweed and Quinoa Crackers with Chili Flakes
Elevate your snack game with these flavorful and nutritious crackers, infused with the umami taste of seaweed and a kick of chili flakes. Perfect for munching on their own or using as a base for your favorite dips.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup rolled oats
– 1/4 cup dried wakame seaweed, toasted
– 1 tablespoon olive oil
– 1 teaspoon sesame oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon chili flakes
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together quinoa, oats, seaweed, olive oil, sesame oil, salt, and black pepper until well combined.
3. Add chili flakes and stir until evenly distributed.
4. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, leaving about 2 inches of space between each cracker.
5. Bake for 15-20 minutes or until lightly golden brown.
6. Allow to cool completely before breaking into pieces.
Cooking Time: 15-20 minutes
Roasted Seaweed Strips with Smoked Paprika
Roasted Seaweed Strips with Smoked Paprika: A Savory Snack
Elevate your snack game with this easy-to-make recipe for roasted seaweed strips infused with the rich flavor of smoked paprika.
Ingredients:
– 1 package of dried seaweed sheets (wakame or nori)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt, to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Cut the seaweed sheets into strips, about 1-2 inches wide and 4-6 inches long.
4. In a small bowl, mix together olive oil and smoked paprika.
5. Place the seaweed strips on the prepared baking sheet in a single layer.
6. Drizzle the olive oil-smoked paprika mixture evenly over the seaweed.
7. Sprinkle with salt to taste.
8. Roast for 10-12 minutes or until the seaweed is crispy and golden brown.
Cooking Time: 10-12 minutes
Seaweed and Almond Butter Energy Bites
These no-bake bites are packed with nutritious ingredients like seaweed and almond butter, making them the perfect snack for a quick energy boost. With just a few simple steps, you can have a batch of these delicious treats ready in no time.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped dried seaweed (wakame or kombu work well)
– 1/2 cup creamy almond butter
– 1/4 cup honey
– 1/4 cup chia seeds
– Pinch of salt
– Optional: 1 tablespoon vanilla extract
Instructions:
1. In a large bowl, combine oats, seaweed, and chia seeds.
2. In a separate bowl, mix together almond butter and honey until smooth.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. If desired, add vanilla extract and mix well.
5. Use your hands or a small cookie scoop to shape the mixture into bite-sized balls (about 1 inch in diameter).
6. Place energy bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Cooking Time: None! These no-bake bites are ready in just a few minutes of prep time.
Seaweed Salad with Cucumber and Sesame Dressing
This light and crunchy seaweed salad is perfect for a hot summer day. The combination of wakame seaweed, juicy cucumber, and creamy sesame dressing makes for a refreshing and healthy snack or side dish.
Ingredients:
– 1 cup wakame seaweed sheets
– 2 cups diced cucumber
– 1/4 cup chopped green onions
– 2 tablespoons sesame oil
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Rinse the seaweed sheets and soak them in water for at least 30 minutes.
2. Drain the seaweed and cut it into bite-sized pieces.
3. In a large bowl, combine the cucumber, green onions, and seaweed.
4. In a small bowl, whisk together the sesame oil, rice vinegar, and honey until smooth.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt to taste.
Cooking Time: 30 minutes (including soaking time)
Seaweed and Tofu Stuffed Wontons
This recipe combines the savory flavors of seaweed and tofu with the crispy wrapper of wontons, creating a unique and tasty snack or appetizer. Perfect for vegetarians and vegans alike!
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup firm tofu, crumbled
– 1/4 cup dried wakame seaweed, rehydrated and chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. In a bowl, mix together the tofu, seaweed, soy sauce, sesame oil, and ginger.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the tofu-seaweed mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the wonton.
5. Repeat with the remaining wrappers and filling.
6. Cook the wontons by steaming them for 8-10 minutes or pan-frying them in hot oil until crispy.
Cooking Time: 15-20 minutes
Seaweed and Sweet Potato Chips with Sea Salt
Transforming simple ingredients into a flavorful treat, these seaweed and sweet potato chips are perfect for snacking on the go. The combination of nutty seaweed and sweet potatoes adds depth to the classic potato chip.
Ingredients:
– 2 large sweet potatoes
– 1 sheet of nori seaweed (dried or roasted)
– 1/4 cup sea salt
– Vegetable oil for frying
Instructions:
1. Preheat a deep fryer or a large pot with at least 3-4 inches of vegetable oil to 350°F.
2. Slice the sweet potatoes into very thin rounds, about 1/16 inch thick.
3. Remove any excess moisture from the sweet potato slices using paper towels.
4. Fry the sweet potato slices in batches until they are golden brown and crispy (about 3-5 minutes).
5. Remove the chips from the oil with a slotted spoon and place on paper towels to drain excess oil.
6. Cut the nori seaweed into small pieces and mix with sea salt.
7. Sprinkle the seaweed mixture evenly over the sweet potato chips while they are still warm.
Cooking Time: 3-5 minutes (per batch of sweet potatoes)
Seaweed and Cashew Pesto Pasta
This recipe combines the nutty flavor of cashews with the brininess of seaweed to create a unique and delicious pesto sauce. Serve it over pasta for a satisfying meal that’s packed with nutrients.
Ingredients:
– 1 cup cooked spaghetti
– 1/2 cup fresh cilantro leaves
– 1/4 cup cashew nuts
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon seaweed flakes (wakame or hijiki work well)
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cilantro leaves, cashew nuts, sesame oil, soy sauce, seaweed flakes, and garlic.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Cook spaghetti according to package instructions.
4. Toss cooked pasta with the pesto sauce, adding salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-12 minutes
Seaweed and Rice Paper Rolls with Peanut Sauce
These flavorful rolls are a perfect snack or appetizer, filled with crispy seaweed and soft rice paper, served with a creamy peanut sauce for dipping.
Ingredients:
– 12-15 rice paper wrappers
– 1 cup dried seaweed sheets (wakame or hijiki)
– 1/2 cup cooked and cooled white rice
– 1/4 cup chopped cilantro
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Peanut Sauce ingredients: 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons water
Instructions:
1. Cut the seaweed sheets into small pieces and set aside.
2. In a bowl, mix cooked rice with chopped cilantro, soy sauce, and sesame oil. Season with salt to taste.
3. Lay a rice paper wrapper flat on a surface. Place about 1 tablespoon of rice mixture onto the center of the wrapper.
4. Add a few pieces of seaweed on top of the rice mixture.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
6. Repeat with remaining wrappers and filling.
7. Serve with Peanut Sauce (see below for recipe).
Peanut Sauce:
1. Mix all ingredients until smooth.
2. Refrigerate for at least 30 minutes before serving.
Seaweed and Chickpea Flour Crackers with Turmeric
These crispy crackers are a delicious and nutritious snack, perfect for accompanying your favorite dips or spreads. The combination of seaweed, chickpea flour, and turmeric creates a unique flavor profile that is both earthy and uplifting.
Ingredients:
– 1 cup chickpea flour
– 1/2 cup dried seaweed flakes (wakame or kombu work well)
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/2 teaspoon turmeric powder
– 1/4 cup water
Instructions:
1. In a large bowl, combine chickpea flour, seaweed flakes, salt, and black pepper.
2. Gradually add in the turmeric powder, mixing until well combined.
3. Slowly pour in the water, stirring with a fork until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
5. Roll out the dough to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or a knife.
7. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until crispy.
Cooking Time: 15-20 minutes
Seaweed and Coconut Milk Soup with Lemongrass
This creamy and aromatic soup is a perfect blend of oceanic freshness and tropical warmth, featuring the unique flavors of seaweed, coconut milk, and lemongrass.
Ingredients:
– 1 tablespoon sesame oil
– 2 cups mixed seaweed (wakame, hijiki, and dulse)
– 4 cups water
– 1/2 cup coconut milk
– 2 stalks lemongrass, bruised
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed seaweed, water, lemongrass stalks, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids.
6. Stir in the coconut milk and cook over low heat for an additional 2-3 minutes.
7. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 20 minutes
Seaweed and Pumpkin Seed Granola Bars
These chewy granola bars are packed with nutritious ingredients, including seaweed and pumpkin seeds. Perfect for a quick breakfast or afternoon snack.
Ingredients:
– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, pecans)
– 1/2 cup brown sugar
– 1/4 cup honey
– 1/4 cup melted coconut oil
– 1 tablespoon seaweed flakes (dulse or wakame work well)
– 1/4 cup pumpkin seeds
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine oats, nuts, brown sugar, and seaweed flakes.
3. In a separate bowl, mix honey, coconut oil, vanilla extract, and salt.
4. Pour wet ingredients over dry ingredients and stir until well combined.
5. Fold in pumpkin seeds.
6. Press mixture into prepared baking dish.
7. Bake for 20-25 minutes or until lightly golden brown.
8. Let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Seaweed and Miso Glazed Eggplant
This recipe combines the savory flavors of seaweed and miso with the natural sweetness of eggplant, resulting in a deliciously glazed vegetable dish. Perfect as a side or main course.
Ingredients:
– 2 medium eggplants
– 1/4 cup seaweed flakes (wakame or hijiki work well)
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/2-inch thick rounds.
3. In a small bowl, whisk together seaweed flakes, miso paste, soy sauce, brown sugar, garlic, rice vinegar, and sesame oil.
4. Brush both sides of the eggplant slices with the glaze.
5. Place the eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the eggplants are tender and caramelized.
Cooking Time: 20-25 minutes
Seaweed and Ginger Infused Tea
This tea recipe combines the subtle oceanic flavor of seaweed with the spicy warmth of ginger, creating a unique and refreshing brew perfect for calming the mind and body.
Ingredients:
– 1 teaspoon of dried wakame or kombu seaweed
– 2-inch piece of fresh ginger, sliced thinly
– 1 quart (4 cups) of boiling water
– Honey or sugar (optional)
Instructions:
1. In a large pot, bring the boiling water to a simmer.
2. Add the sliced ginger and let it steep for 5-7 minutes, or until the desired level of spiciness is achieved.
3. Add the dried seaweed to the pot and let it infuse for an additional 5-10 minutes.
4. Strain the tea into cups using a fine-mesh sieve or cheesecloth.
5. Add honey or sugar to taste, if desired.
6. Serve hot, or let it cool to room temperature for a refreshing iced tea.
Cooking Time: 15-20 minutes
Summary
Discover the delicious world of seaweed snacks with these 18 mouth-watering recipes! From spicy seaweed chips to baked seaweed crisps, and from savory seaweed dip to sweet seaweed granola bars, there’s something for everyone. Learn how to make seaweed popcorn, crispy seaweed tempura, and even seaweed-infused tea. Explore the versatility of seaweed in various dishes, such as quinoa crackers with chili flakes or miso glazed eggplant. Get ready to dive into a world of crunch, flavor, and nutrition!
