Okay, you are here because you have probably seen these shiny little algae packs in the shops and you may have bought them once or twice. Crispy, salty, somehow strange at first … but then, bam – they grow on you. The only problem? Either they cost too much, have things that you can’t even say, or they just don’t taste quite right.

So let’s fix it.

We will make Seang -Snackblätter at home. And not just any kind. These are keto -friendly, full of taste, easy to whip. As soon as you have the shoot, you will make it with your eyes closed.

What if you have never worked with Seetang? Don’t worry. I will take you through every step as if I was there in your kitchen. Let’s roll.

First, what is seaweed and why should you take care of it at all?

Seatang has always existed. It is popular in places like Japan and Korea, where people ate it every day – on rice, in soups to wrap sushi. It is easy, carbohydrate and full of minerals such as iodine that loves your thyroid gland.

It is a dream for Keto people. No sugar. No flour. Only natural crunch and salt. And the best thing about it? It can actually satisfy that “I want something salty and crispy feeling” without you having the feeling of messing up your diet.

Okay, let’s get into the kitchen.

Ingredients will need

This part is simple. You don’t need much stuff. You probably already have the most.

Main material:

• Roasted seatang (nori) leaves – These are the large, flat leaves that you usually see in Sushi. Get the simple way.

• Avocado oil or olive oil – You want a good, mild oil that does not overwhelm the algae.

• Salt – Sea salt or Himalaya if you feel like it. Also regular work.

• Garlic powder (Optional) – adds a little blow.

• sesame oil (optional) – Tiny Bit makes a long way for the taste.

• Roasted sesame seeds (Optional) – adds a little texture.

That’s it. No flour, no strange gums, no sugar. Simply good stuff.

Tools you need

• Oven or frying (I will show you in both directions)

• Baking sheet

• Parchment paper

• Piscuit brush or clean hands (either you work)

• Scissors or a sharp knife

• Small bowl for oil mixture

Nothing special, no devices that cost a hundred dollars. You are good.

Step by step: how to make sea tang snack leaves

Step 1: Preheat the oven (or air fryer)

Oven: set it to 135 ° C. Don’t go hotter. Sea tang is thin and burns very quickly.

Air Fry: set to 270 ° F or the lowest setting you have.

Step 2: Prepare your oil mixture

Surrounded in a small bowl:

• 1 tablespoon of avocado oil

• A few drops of sesame oil (optional)

• A small pinch of salt

• A little garlic powder if you want

Stir it with a spoon.

Step 3: Cut off the Nori leaves

Cut into rectangles or squares every seagull – in whatever shape you. The scissors work best. I usually cut a large sheet into 6 smaller ones. Don’t worry if the edges are not perfect. We don’t sell them; We eat them.

Step 4: brush and stack

Take two cut pieces. Brush one side of the first sheet slightly with the oil mixture. Just a thin layer – do not soak. Then press a second piece like a sandwich over it. This makes it thicker and gives him a satisfactory crunch. Also paint the upper side.

Do this for all of your pieces.

Step 5: baking or frying

Oven: Place your sea set on a baking sheet lined with parchment. Try not to let you overlap. Place it in the oven for about 10–12 minutes. Keep an eye on it by minute 9. If it begins to curl or brown, take it out.

Air Fry: Place them flat in the basket. You may have to make a few batches. Let it cook for about 7–8 minutes. Often check. You should feel crisp and dry – not burned.

Step 6: cool and snack

Let them cool down for a few minutes. They crispy more while they cool off. Spread roasted sesame seeds if you want to feel like it.

What do these keto -Seeang leaves taste?

They are salty, a little nutty (thanks to the sesame oil) and super crispy. If you ever had fried seafash snacks from the store, they are a bit thicker and much tastier.

Some people like to sprinkle chili flakes about it. Others make a light brush coconutaminos for a “soy sauce” geoma. You can put on with flavors as soon as you let the basic method down.

How to store them

If you have made a big batch (which I usually do), let it cool completely. Then store them in an airtight container or a zipper bag. Glue a small dry rice to stop it, to soften – it takes up every moisture.

You should stay fresh for a few days. However, if you are like me, you will be over tomorrow.

Are they really keto?

Yes. Let us break it up:

• Nori -leaves = 0 net carbohydrates

• Oils = 0 carbohydrates

• Garlic powder = small piece of carbohydrates, but hardly when using a pinch

• Sesame seed = less than 1 g net carbohydrates per tablespoon

So you are looking for snacks with maybe 0.5 g of carbohydrate per portion, max. This is a victory.

Why not just buy you?

Good question. Sea attack bought in the store are okay, but you: you:

• More cost (especially the keto -friendly)

• Sometimes sugar or strange ingredients have added

• Are usually super thin and tear apart slightly

Making you at home means:

• You choose the oil (only healthy fats)

• You check the salt

• You can make them thicker and crispier and add your own aromas

And it’s fun. As soon as you start doing them, you will ask yourself why you didn’t do it earlier.

Funny taste ideas

If you want to switch it, you will find a few things that I have tried here:

• Lemon peel and pepper – bright and lively

• Chili and lime – Add heat and freshness

• Smoker paprika – tastes almost like BBQ chips

• Shredded almonds – pressed into the oil before baking, gives a nutty bite

Try things. Keep in what works. Garbage anything.

A small kitchen story

After a trip to Japan, I started for the first time that I ate seafash snacks every day – on the train, walking around in Little Cafés. When I came home, the shop versions just didn’t hit the same thing. They were flat, lifeless.

I started testing in my tiny kitchen. Burned a few batches. Made a couple who turned out to be moist. But finally found a way that worked. Now my children begging around them instead of chips.

And every time I make a batch, it leads me back to this busy Tokyo Street Corner, which snacks between the shops.

Last tips before you start

• Do not go to the oil difficult. You want crispy, not greasy.

• Keep an eye on your oven. It is like making cookies – a minute too long and roasted.

• Make them your own. You are the boss of your kitchen.

Ready to try?

So that’s it. Nothing tricky. Just a handful of simple ingredients and a little patience. Keto -setang -snack leaves that you actually want to eat directly from your own oven. No fluff, no false promises.

If you have never tried to make your own snacks, start here. You will learn quickly and somehow feel proud when you hear this satisfactory crunch. And hey – now you have something to nibble that doesn’t set up with your goals.

The next time you pass these expensive seabush packs in the shop? You will just smile, go on and know that you have the good stuff that is waiting at home.

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