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“This is adapted from recipes that can be found in The Voluptuous Vegan by Myra Kornfeld (Clarkson Potter 2000) and Clean Food by Terry Walters (Sterling Epicure 2009). (Actual recipe was posted on These crisps are very addictive! You'll soon be looking for a source for the big 50-sheet packs... Be careful not to overtoast the nori, as the sesame seeds can easily burn.”

Ingredients Nutrition

  • 6 sheets toasted nori (like used to make sushi rolls)
  • 14 cup canola oil
  • 14 cup brown rice syrup
  • sea salt or other fine salt
  • 1 pinch cayenne (optional) or 1 pinch other red pepper (optional)
  • 1 12 cups white sesame seeds


  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper. Lay out the nori in a single layer on the parchment paper.
  3. In a small bowl or measuring cup, thoroughly whisk together the oil, rice syrup, salt and cayenne if using.
  4. Using a pastry brush, generously coat the top of each piece of nori with the syrup mixture.
  5. When you've coated the top surface of all the nori, sprinkle with sesame seeds and salt.
  6. Toast in oven 5 to 7 minutes, until the seeds are light brown.
  7. Re-whisk the syrup mixture. When the nori has cooled enough to handle, flip it over, brush the other side with the syrup and sprinkle with seeds and salt. Return to the oven for another 5 to 7 minutes.
  8. Remove it from the oven and let cool completely. Break it into large pieces and store in an airtight container.
  9. If it absorbs moisture from the air and gets floppy, toast it gently in the oven (at 200 degrees) to get rid of the moisture, and it cools to a crisp state again.
  10. --------------------------------------------------------------------------------.

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