Recently I’ve received a lot of emails requesting healthy after-school snack recipes for the upcoming school year. Here is one that you can make in no time, then store for 2-3 days. If you’ve got kids, they can even help you make this – which, in my experience, always improves the likelihood that they will eat something
Nori is sold in sheets. It is generally used to wrap sushi; however, with all of the nutrition it contains, it would be a shame not to eat it more often. Nori is known as a ‘sea vegetable’, or ‘seaweed’. But don’t let the concept of seaweed deter you from trying it. Just think of it as a nutritious veggie that just happens to grow under the water instead of on land. This is exactly how the Japanese have viewed it for over a thousand years.
Nori contains a wonderful supply of iodine. Iodine is essential for healthy metabolism. Recent studies have shown that low iodine levels are linked to both breast cancer and prostate cancer. It is interesting to note that breast cancer rates are lower in Japan than in Europe or the United States.
Besides being abundant in iodine, nori is also rich in Vitamin C, Vitamin A, and magnesium. Vitamin C helps protect the body from disease-causing free radicals (i.e., all those sick little boys and girls whose parents send them to school anyway). For kids and adults who will be pouring over books and computers, remember that Vitamin A is good for our eye health. And magnesium helps to regulate blood sugar levels – which comes in handy when we become stressed about tests or deadlines!
So there you have it. Whether you’re a little kid, a college student, or an adult on the go in the work force, you’ve gotta try these sesame nori chips. Besides being very good for you – they’re just plain yummy!
This recipe works best with a a pastry brush and a pizza cutter. If you don’t have these tools, use your fingertips in place of the brush, and a non-serrated knife in place of the pizza cutter.
Sesame Nori Chips
10 nori sheets
1/4 c. water*
*(you will not use all of it)
1/4 c. sesame oil or olive oil**
**(you will not use all of it)
1/4 c. sesame seeds
optional: sea salt to taste
Preheat oven to 300 degrees F. (HOWEVER, if your oven tends to run hot, preheat to 275 degrees F.)
Dip a pastry brush (or your fingers) in water. Very lightly brush a sheet of nori with water.
Cover this nori sheet with another sheet, pressing down lightly.
Very lightly brush the top sheet with oil, then sprinkle with sesame seeds (and salt, if desired).
Using a pizza cutter (or a non-serrated knife), cut the double-nori sheet into 8 pieces. Place the pieces onto a baking sheet lined with parchment. Be sure that they are not touching or on top of each other so that all chips get crispy.
Repeat for the remaining nori sheets.
Bake for 10-15 minutes, or until dry to the touch.
Cool completely on a rack.
Store in an airtight container at room temperature. They will keep for 2-3 days.