Recipe & Photos By Amy Jelley, Words By Michelle Shearer
A devout paleo foodie, Amy is one of the best cooks I know. She is inventive and creative and comes up with the most insane creations out of the most unlikely ingredients. Her house always smells good (unlike mine). I love hanging out with her at the park because she always brings delicious treats for the children (Me: “I’ll have that, thankyouverymuch” as I swipe said snack from my child’s mouth). Seriously though (I would never do that), one time we met at the local lake and she busted out these little pretties.
Look into my eyes and believe me when I say these are delicioso. A great alternative to prepackaged chippies, full of minerals and all manner of other life giving goodies. Amy says: “Seaweed is super high in magnesium, iodine and calcium. It also contains protein, and is an excellent source of vitamins A, B1, C, E and K.”
Win-Win! Give them a crack and let us know what you think.
1 tablespoon crushed garlic
1/4 teaspoon salt
2 tablespoons olive oil
8 sheets nori
- Preheat your oven to 150degC
- Crush garlic into a small bowl. Add salt and oil and mix well. Take a nori sheet and coat it, shiny side up, with water. I use my fingers, you can also use a pastry brush. Place another sheet on the wetted one, shiny side up, and smooth down so they stick together. Repeat with the remaining sheets.
- Cut sheets into desired sizes. I usually cut it into 3 long pieces, then each of those into 5 small pieces for bite sized chips. I have also cut the sheets into quarters to create a big bread sized chip.
- Arrange chips on a non stick baking tray.
- With a pastry brush, lightly cover each chip with your oil mixture.
- Pop into a preheated 150 oven for 12 mins. They are done when they are crunchy.