‘Seaweed is a natural purifier, acting like a Brita filter for the ocean’
The advantage of including sea vegetables in your diet is immense, they are some of the most nutritious foods you can eat. Sea vegetables boast elevated levels of minerals like iron, calcium, iodine and are high in protein. Due to not needing land or water to grow they are one of the most environmentally sustainable food choices available.
This recipe uses nori, the most frequently eaten seaweed. Baking it intensifies the flavour and crisps it up nicely. The miso provides a fermented element acting as a probiotic, it also intensifies the salt. I like the intensity, especially as a salt replacement for the summer days. Mr B and Baby B not so much.
Makes 48 chips: serves 8
Ingredients:
- 6 tbsp. almond butter
- ¼ cup white miso
- 4 tsp. mirin
- 1 tbsp. coconut oil, melted
- 1 tbsp. filtered water
- 8 sheets nori
- ½ cup toasted sesame seeds
Method
- Preheat the oven to 300F, line a baking sheets with parchment
- Combine the nut butter, miso, mirin, oil and water in a small bowl and stir until well combined
- Place one sheet of nori on a cutting board and spread three tablespoons of the mixture, all the way to the edges (this will also act as your adhesive), sprinkle with two tablespoons of sesame seeds and place the other nori sheet on top
- Press down gently, cut in half and then into strips to get twelve pieces in total
- Arrange on the baking sheet and repeat with the remaining pieces
- Repeat with the remaining ingredients
- Bake for 15 minutes until the nori is crinkled; the chips will crisp as they cool
- Remove from the oven and allow to cool
- Once cooled, store in an airtight container for up to two weeks
