Nori, the Japanese dried seaweed used to make sushi rolls is a favourite snack of mine straight out of the packet. But it also makes a wonderful cheesy crisp when sprinkled with a little parmesan and popped under the grill.
Nori Crisps
Ingredients
- 2 sheets dried nori
- small handful freshly grated parmesan cheese
Instructions
- Preheat your overhead grill (broiler) on its highest setting.
- Tear nori into bight sized squares and spread on a baking tray. Scatter over parmesan.
- Grill for about 60 seconds, or until nori is curled up and the cheese has melted. Be careful not to burn, it happens quickly.
Prepare Ahead
Will keep in an airtight container for a few days. Although best on the day they were made.
Leftover Potential
Will keep in an airtight container for a few days or possibly a week.
Variations
vegan / dairy-free – skip the parmesan. drizzle the nori with some chilli oil or other flavoured oil and grill until curled & crisp.
sesame – sprinkle a few sesame seeds over the top of the parmesan before grilling.
chilli chips – scatter a litte chilli powder over the nori before sprinling the parmesan.
other cheese – pretty much any harder grating cheese will work well here.
Problem Solving Guide
chips bitter – if the nori get over cooked they can taste bitter. Not much you can do now but next time take out earlier.
too salty – next time use less cheese or try a different brand of nori.
can’t find nori? – make parmesan crisps but placing thin piles of grated parmesan in circles on a baking tray lined with paper. Grill as per the nori crisps until the parmesan has melted – possibly 2 minutes or so. Cool on the tray before using.
short on time? – just eat the nori straight out of the packet.
Serving Suggestions
Lovely as a healthy pre dinner snack.
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