Homemade Roasted Seaweed Snacks
User Reviews
5
Homemade Roasted Seaweed Snacks
Description
Homemade Roasted Seaweed Snacks feature thin sheets of dried seaweed seasoned with kosher salt and lightly coated with a blend of sesame oil and a neutral cooking oil. The oil prevents the seaweed from burning while enhancing its flavor and helps to crisp the delicate sheets during a quick toasting in a hot skillet. Toasting both sides for just a few seconds creates a crisp texture without overcooking the seaweed, preserving its characteristic color and mild savory taste.
The method involves carefully rubbing oil onto one side of each dry seaweed sheet by hand and sprinkling salt, which evenly seasons the snack. Using kitchen tongs to handle a couple of sheets at a time helps to toast the snack evenly. The result is a snack that has a light crunch and subtle saltiness, making it a satisfying low-calorie option.
These seaweed snacks can be stored in an airtight container to maintain crispness. They are suitable for snacking alone or as an accompaniment to rice dishes or light meals. The recipe also allows for substitutions in oils, such as using olive oil alone, though the combination of sesame and a neutral oil provides a balanced flavor and toasting performance.
Ingredients
- 30 dried seaweed parae gim, unseasoned, raw sheets
- 1 tbsp sesame oil see note below
- 1 tbsp cooking oil see note below, non-fragrant
- kosher salt or fine sea salt
Instructions
- Mix sesame oil and cooking oil in a small bowl.
- Put on a disposable plastic glove on one hand. Dab a little oil on one finger, then rub it with your other fingers to spread it evenly over your hand.
- Gently rub the seaweed sheet with your oiled hand to apply a very thin coat of oil. Avoid using too much oil. Apply the oil to only one side of the seaweed, not both sides.
- Sprinkle a pinch of salt over the oiled seaweed. Adjust the amount of salt to your taste. Continue this process, layering the seaweed sheets until all of them are oiled and salted.
- Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. They will shrink and toast the surface within a second, turning slightly green. Flip them to the other side and continue to toast. It should only take 3-5 seconds per side. Adjust the heat as needed if the seaweed toasts too quickly or slowly.
- To store, place the seaweed in an airtight container or zip-top bags. They will stay fresh at room temperature for 2-3 days or in the freezer for 2-3 months. Ensure they are completely sealed. Avoid storing them in the fridge, as they will become soggy.
Notes
- You may use olive oil as a substitute for the sesame and cooking oil blend if preferred.
- Apply oil sparingly to a single side of each seaweed sheet to avoid sogginess and ensure proper crisping.
- Toast seaweed sheets quickly in a hot skillet to prevent burning and retain their vibrant color and crunch.
- Store finished seaweed snacks in an airtight container to keep them crispy for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15people
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 2mg | 0% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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