Crisp Nori Ribbons

Nori, the thin sheets of dried seaweed most commonly used to wrap sushi, also makes terrific chips. When gently roasted, the sheets darken and become light, crisp, and a little curly, perfect as a light appetizer, with a bowl of edamame, as a snack, or as a crunchy garnish for many Asian dishes. Season with a good sprinkling of sea salt, a dash of Five-Spice Powder or Sesame Shake, plain sesame seeds, or a light brushing of sesame oil.

6 nori sheets

Sea salt or other seasonings, to taste

1 Heat the oven to 250°F. Brush or spray one sheet of the nori very lightly with a small amount of water and sprinkle with sea salt and any other seasonings. Press a second sheet on top of the first like a sandwich; the sheets won’t bind perfectly, but they should stay together well enough to get you through Step 2.

2 Use a pizza cutter or sharp knife to cut the layered nori into 1-by 3-inch ribbons (or any desired size). Transfer to a cookie sheet in a single layer. Bake the ribbons for about 20 minutes; they will curl, crisp, and darken as they cook. When the chips are done, they become superlight and break easily, so remove the pan from the oven carefully and slide them off the cookie sheet onto racks (they cool quickly), then serve immediately or store in a sturdy covered container for up to a day or so.