NORI CHIPS
A cheaper way to make those nori snacks you see in the store. This is quick and easy to make. These can be stored up to a week in an airtight container.
Provided by OtakuOkaasan
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
- Arrange nori smooth-side down on the prepared baking sheet. Lightly brush olive oil over nori; season with salt.
- Bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.
Nutrition Facts : Calories 21.5 calories, Carbohydrate 0.1 g, Fat 2.4 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 78.2 mg
NORI'S SEAWEED CRACKER
From the Tribune weekly guide - Food and Drink - Note: Dough recipe adapted from Breadbar. Preparation and toppings by chef Noriyuki Sugie.
Provided by Busters friend
Categories Breads
Time 1h50m
Yield 8 large crackers
Number Of Ingredients 9
Steps:
- Stir together the yeast, 1 cup of water and the sugar in a medium bowl or in the bowl of a stand mixer . Set aside in a warm place to proof for 5 to 10 minutes.
- Stir 1 tablespoons olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes.
- Place the dough in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise until doubled in size, about 1 1/2 hours.
- Place a baking stone or an upside-down cookie sheet in the oven and heat the oven to 350 degrees.
- Turn the dough onto a well-floured work surface. Flatten slightly and cut into eight pieces. While working with one piece, cover the remaining pieces so that they don't dry out.
- Roll the dough out, one piece at a time, as thin as an index card (about 10 inches in diameter), flipping and flouring the dough as needed to prevent sticking. The dough doesn't have to be in any specific shape, but will cook most evenly if rolled into even rounds or rectangles.
- With a fork, poke holes into each piece of dough every few inches and set each rolled sheet aside, loosely covered, as you work. When ready to bake, brush one side of the dough with a light coating of olive oil. Sprinkle the nori, shichimi powder and sesame seeds each on one-third of each piece of dough in stripes.
- Bake each piece of dough, topping side up, on the hot stone or cookie sheet. Do not flip. If the dough bubbles up, poke each sheet with more holes. Bake about 10 minutes, depending on the oven and cooking surface, until each cracker is golden and crisp. Cool, then break into irregular shapes for serving.
Nutrition Facts : Calories 188.4, Fat 10.9, SaturatedFat 1.5, Sodium 273.9, Carbohydrate 19.4, Fiber 1.3, Sugar 0.3, Protein 3.4
NORI AND TWO - SEED CRACKERS
Flax, seaweed, sesame and whole wheat crackers adapted from American Macrobiotic Cuisine by Meredith McCarty
Provided by YummySmellsca
Categories Breads
Time 2h50m
Yield 14 crackers, 14 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the flours, flaxseed, salt, ginger, sesame seeds and nori in a large bowl, set aside.
- In a medium pot, combine the water and oils and warm until barely simmering.
- Add to the flour mixture, beating well until a smooth dough forms.
- Cover with a towel and set aside for 2 hours.
- Preheat oven to 350F and line a large cookie sheet with parchment or silicone.
- Roll out the dough as thin as possible between two sheets of waxed paper, cut out as desired and place on the lined sheets. Dock with a fork.
- Bake 20-25 minutes. Cool completely on sheets.
Nutrition Facts : Calories 59, Fat 2.7, SaturatedFat 0.3, Sodium 84.1, Carbohydrate 7.5, Fiber 1.3, Sugar 0.1, Protein 1.6
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NORI'S SEAWEED CRACKER RECIPE - LOS ANGELES TIMES
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Servings 8Estimated Reading Time 5 minsCategory BREADSTotal Time 1 hr 30 mins
- In a medium bowl or in the bowl of a stand mixer, stir together the yeast, 1 cup of water and the sugar. Set aside in a warm place to proof for 5 to 10 minutes.
- Stir 1 tablespoon olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes.
- Place the dough in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise until doubled in size, about 1 1/2 hours.
- Place a baking stone or an upside-down cookie sheet in the oven and heat the oven to 350 degrees.
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