Nori Chips and Poke

August 13, 2013

Are you totally over kale chips? Nori chips are incredibly simple to make and packed with vitamins and fiber. They’re perfect simply as a snack or as a canvas for poke, a Hawaiian raw tuna tartare. These nori chips are a little thicker because I use two sheets of seaweed. You could make them even thicker using three sheets. I like to make sheets of them and break them apart, but you could also cut the seaweed into strips before baking them. Either way, prepare to make a lot as they’re totally addictive.

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Nori Chips ingredients:

  • Seaweed sheets (You can find this in any Asian market or the ethnic aisle of your local market)
  • water
  • sea salt
  • seasame oil

Poke ingredients:

  • 1 lb. of sushi grade ahi tuna, diced into cubes
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sesame oil
  • 2 scallions, white and green parts thinly sliced
  • 1 small handful of cilantro, finely chopped
  • Sea salt to taste
  • Black sesame seeds for garnish

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To make the nori chips, preheat the oven to 225 degrees. Brush one sheet of nori lightly with water. Lay the second sheet of nori over the first sheet and press firmly down until the sheets start to stick. Brush the top lightly with sesame oil and sprinkle with salt. Repeat with as many sheets as you are making. Place on a baking sheet and bake for about 10 minutes until the seaweed is stiff and brittle. Allow to cool to room temperature.

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Place tuna in a bowl and add soy sauce and sesame oil. Add cilantro and scallions and mix. Finally, add a few pinches of black sesame seeds.

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Serve the poke with the nori chips. If you will be serving immediately, top the nori chips with small spoonful of poke. (Don’t let them sit longer, otherwise the nori chips will become soggy from the tuna)

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Enjoy this crunchy treat!


(images by HonestlyYUM)


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Making these today. Love making hawaiian poke and now have the perfect chip to serve them with.

Poke is one of my absolute favourite Hawaiian dishes. I could eat it every day. If only it was a common dish here in Canada. I like the idea of nori chips too, we used to get little snack packs of these when I was younger and I never thought of making them myself.

Oh my, those look absolutely delicious! I’m a fan of both kale and nori chips, and I’m glad to know how to make the latter now! Beautiful post. 🙂

I’ve really been wanting to make my own roasted seaweed – thanks for the instructions! Question: How many layers can you do at a time? Do they separate or does it just make the chips thicker?

If the sheets are moist enough (and be careful not to overwet them) then they’ll mostly make the chip thicker and won’t separate. I’ve made them up to three sheets thick!

Holy moley, this looks incredible! I love kale chips, I love tuna tartar. Is my name on this? 😉

WOW, these look amazing! I’m also a little afraid of handling raw tuna, so I second Whitney — Any tips?

Just keep it refrigerated constantly and I always buy it the day I plan on making it!

How creative! I love kale chips, but am totally burnt out on them. I love the idea of something so fresh and simple to top these chips with. I will definitely be making this soon.

I have always been so afraid to handle raw tuna myself, although I love it when I go out. any tips on keeping it fresh?

Just make sure to get sushi grade tuna and I always buy it the day I plan on making it! Of course, keep it refrigerated before you make it.

I’ve never been too into kale chips – although I WILL eat em if they’re there – so I’m totally intrigued with this new idea of nori chips! TRYING!

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