Welcome to my kitchen! Today we make something simple, crispy and full of Umami taste. Keto crispy Nori chips. If you love the salty crunch of potato chips, but want something easy, healthy and full full of Japanese flavors, then this is for you.

Nori (the dried sea tang leaves used in sushi) is already delicious for yourself, but if you really steal it, it turns into an incredibly satisfactory snack.

You will receive this delicate, paper thin crunch, an outbreak from Umami and exactly the right amount of saltness. And the best thing about it? These chips are Carbohydrate, keto -friendly and less than 15 minutes close.

I will guide you through every detail so that you get the perfect crispy texture every time. Grab your apron and let us start.

What you need

Before we start, you need the following. It is a short list that makes this recipe even better.

Ingredients:

• 5 leaves nori (Dried seatang) – You can find them in every Asian grocery store or online.
• 1 tablespoon of sesame oil – Add a rich, nutty taste and help the Nori.
• ½ teaspoon of salt – Use fine sea salt or scaly salt to get a better cover.
• ½ teaspoon of garlic powder – Optional, but there is a nice depth of the taste.
• ½ teaspoon of white or black sesame seeds – for additional crunches and a light nut.
• 1 teaspoon of nutrition yeast or finely grated parmesan cheese – This gives a kitschy Umami boost without overwhelming the seaweed.

Step-by-step instructions

I want you to get that Perfect crispy Nori chips Without recently or burning. So follow these steps carefully.

1. Prepare the Nori leaves

Place the Nori leaves flat on a cutting board. If you are Sushi Nori leaves in full sizeYou want to cut them into smaller pieces. You can:

• Cut it into Quarter For larger chips.
• Cut it into Strip If you want a little more like crispy seaweed fries.

A clean, dry pair of scissors works best.

2. Mix the spice oil

Mix sesame oil, salt, garlic powder and nutrition yeast (or parmesan) in a small bowl. This will be the taste of your chips.

3. Clean the Nori leaves

Take A Small biscuit brush And spread the seasoned oil slightly to one side of each Nori piece. Don’t take it! It makes it too much oil instead of crispy.

If you don’t have a brush, you can rub the oil evenly with your fingers. Just make sure your hands are dry or the Nori stays on them.

4. Keep the Nori leaves together (optional step for additional crunch)

For a thicker, crispy chip, Press two Nori leaves together, oil side in. The oil acts like glue and holds it together. If you like thinner ultra -looking chips, you can skip this step.

5. Cut again if necessary

If you stick two leaves together, press them and cut them back into smaller pieces.

6. Bake or air brown (two methods)

Method 1: Bake (oven)

1. Heat your oven To 135 ° C (275 ° F). A low temperature is the key to cracking the Nori without burning it.
2. Line a baking sheet with Parchment paper and put the Nori pieces in A Single layer.
3. Bake for 10-12 minutesAfter a 8-minute brand. You should be Crispy, but not browned.
4. Remove and let them cool down for a minute – you will be even more crispy when you sit.

Method 2: Air roast (faster and crispy)

• Set your air roast To 120 ° C (250 ° F).
• Place the Nori chips in A Single layer in the air roasting basket. Work in batches if necessary.
• Air roast for 4-5 minutesShake the basket halfway.
• Let them cool down for a minute to reach the full crispness.

Tips for the best Nori chips

• Don’t skip the cooling time. The chips can feel slightly soft directly from the oven or the air fryer. Give them A minute to cool offAnd they become beautifully crispy.
• Less oil is better. It makes it too much oil instead of light and crispy.
• Keep them in an airtight container. These chips quickly remove moisture, so keep them in a dry, sealed container if you don’t eat them immediately.
• Experiment with aromas. You can sprinkle Chili flakes, wasabi powder or a small piece of soy sauce powder for another turn.

What do Keto Nori Chips taste like?

The first bite is crispy and lightAlmost like a paper-thin potato chip, but with a deep Umami taste. The sesame oil Bring a warm, nutty note that Nori gives a salty, ocean -like wealth and the Salt and garlic powder compensate for everything. If you have added nutrition yeast or parmesan, there is also a light one Kitschy, hearty blow.

And the best thing about it? No fault. No greasy fingers. Simply pure, satisfactory crunch.

How to eat Nori chips

These chips are perfect aloneBut you can too:

• Immerse yourself in guacamole or in a spicy mayo For additional taste.
• It crumbles over cauliflower rice or salads For a Umami kick.
• Use them as a keto -friendly packaging– Simply fold them around avocado slices or smoked salmon.
• Combine them with cheese and nuts For a low -carbohydrate snack plate.

They are so light that you can eat a whole batch without feeling difficult.

Why these chips are perfect for keto

• Almost no carbohydrates – Normal chips are loaded with strength, but Nori has it Less than 1 g of carbohydrates per leaf.
• Rich in minerals – Nori is full of Iodine, magnesium and ironwhich are great for energy and metabolism.
• Healthy fat – Sesame oil adds Good fat That helps to keep them full.
• No artificial stuff -Im contrast to snacks bought in the store have them No strange preservatives or additives.

Diploma

Production Keto crispy Nori chips Is Simple, fast and absolutely worth. You only need a few minutes, but you deliver one Perfect crunch and deep Umami taste. Regardless of whether you are new to keto or just look for a better snack, these will be a favorite in your kitchen.

Try it out today and let me know how to go out!

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