Zesty Seaweed Chips

Life always has a way of coming full circle.

When I was little, my mom would pack me a lunch of rice and dried seaweed that always triggered a wave of disgusted looks across the cafeteria table. Kids would declare “that’s gross!!!” as I tried to convince them they tasted just like chips. So I’d save up allowance to buy lunch and ditched the misunderstood Korean food somewhere between the school bus and the lunch bell.

I begged for Lunchables, Gushers, chips, and white bread sandwiches, but my mom, a typical health-obsessed-penny-wise Asian women, wasn’t having it. It wasn’t until I started coming home in tears that she finally broke. I still remember the first day I walked into the cafeteria, head held high, carrying a brown bag filled with a peanut butter and jelly sandwich and an apple - I was finally normal.

Fast-forward 20 years and I’ve finally embraced who I am and the food I eat, weird or not. And as I matured in life so did the American palate. Seaweed is no longer a fringe delicacy only found on hippy communes. You can now find overpriced, individually portioned packs of toasted seaweed at every Costco, Trader Joes, and Kroger. And no one would blink an eye if you picked up a seaweed salad with your New York Dragon Crunch roll.

I imagine that progressive moms everywhere proudly slip packs of toasted seaweed into their children's lunch boxes, and kids confidently brag about how good it is. Here’s a super flavorful recipe for zesty seaweed chips that are so good they will give potato chips a run for their money (oh btw they are way healthier too).

Zesty Seaweed Chips


  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon oriental mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 5-6 sheets of roasted seaweed (I used Yaki Sushi Nori)
  • 2 teaspoons sesame oil


  1. Mix the first 5 ingredients in a small bowl.
  2. Brush sesame oil onto one side of a seaweed sheet. Generously sprinkle the seasoning mixture as evenly as possible on the oiled side. Repeat for all the seaweed sheets.
  3. Heat a nonstick pan over medium high heat until hot. Lightly toast each side for about 10-15 seconds. 
  4. Cut each sheet into 8 rectangular pieces.