Recipe Directions

  • 1. Place all ingredients (except nori sheets) in food processor. Process until well combined.
  • 2. You are making a large seaweed sandwich. In other words, spread mixture onto one sheet nori, similar to spreading thick peanut butter on a slice of bread.
  • 3. Once well spread, place the second nori sheet on top of the spreaded mixture, similar to placing the final piece of bread on top of a sandwich.
  • 4. Using clean kitchen scissors, gently cut the "sandwich" into four long strips.
  • 5. Place strips directly into dehydrator to be dehydrated until crispy (approximately 8 hours). (Temperature - first hour on high [145 or so], lower to about 115 for the remaining time.) Once they are nearing completion, I like to cut them further into little squares, similar to the pictures shown.
  • 6. After being dehydrated, they keep in the fridge quite nicely for up to 5 days.

The Rawtarian's Thoughts

By The Rawtarian

These little seaweed crispies pack a major flavor punch. They MUST be dehydrated otherwise they will taste gross and be soggy!

You really want to let these dehydrate for as long as possible. I've suggested at least 8 hours minimum, but feel free to go way longer - even up to 24 hours. They are best when they are really crispy and when the inner spread has really dried out.

One of the reasons these are so fun and handy is that they travel very well once dehydrated, and they are an easy snack to keep in your purse or eat on the go at your desk.

The flavor is quite explosive and rich, so I find just one little seaweed crunchy will satisfy a savory craving so one batch lasts me a long time.

Note: if you do not like the taste of seaweed you will not like these salty snacks :)

Recipe Photos

Nutrition Facts

Nutritional score: 86 out of 100
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Fat, and Sodium.
  • This recipe is an excellent source of Vitamin B6.
  • This recipe is a good source of Iron, and Vitamin B12.
  • This recipe is a noteworthy source of Protein, and Riboflavin.

Amounts per 43 g (2 oz) suggested serving

NameAmount% Daily
Calories 169 7 %
Protein 6 g 11 %
Fat 11 g 14 %
Carbohydrates 14 g 4 %
Dietary Fiber 1.1 g 3 %
Sugars 3 g
Calcium 28 mg 3 %
Iron 4 mg 30 %
Sodium 262 mg 11 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

24 votes
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They smell more fishy than they actually taste like it. We use them all the time and I can't stand eating fish! I just checked my supply and saw I'm all out. I'll have to go to the store and get some more since this recipe looks so yummy! I think I'll try almonds instead of cashews only because cashews are very expensive where I live (on an island). I don't think I'll add any salt, either, since the nori sheets are already salty to me. I can't wait to try this recipe!

19 votes
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Sharon's Review

Raw seaweed crunchies
5
5 out of 5

After letting them dehydrate overnight, let me tell you how absolutely delicious these little gems are! They are addictive! I didn't notice any "fishy" smell or taste to them. This is an incredible recipe!!!

19 votes
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Hi Nicky,

I am so glad you've been enjoying them. I was a bit nervous posting this one, because it's one of those "love-it-or-hate-it" recipes, I think!

Lately I find I like to use up any old nut pate this way (smoosh between two nori rolls and dehydrate). I also want to try double-decker ones some day!

xox

All

1 vote
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They were too tangy and sweet for me. I think I expected a more savory flavor. What would you sub for the raisins to achieve that?

Posted from The Rawtarian's Raw Recipes App

2 votes
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Hi Rhinda!

They are tangy and somewhat sweet-ish (although not a dessert) - agreed. Next time, perhaps reduce the raisins by at least half, or omit them completely.

4 votes
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Raw Badgers's Review

Raw seaweed crunchies
5
5 out of 5

Just made these. Totally a hit in our house. I had only fresh onion so used this and it was delicious. I agree that it tastes just like tuna.

7 votes
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So glad you loved these crunchies - it can be hard to keep them around for long! :)

12 votes
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Wow!!!! Made them yesterday and I fell in love last night. You may not agree, but I think they taste so much like tuna. So I plan to incorporate tomato, lettuce, sprouts, raw mustard on raw crackers to make tuna fish sandwich!!!! Thank you so much for this!!! You are genius.

Merrick Brody~

Posted from The Rawtarian's Raw Recipes App

11 votes
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Great thinking, Merrick. Let me know how your 'sandwich' turns out! :)

10 votes
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Can I sub unsweetened currants for the raisins?

12 votes
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Definitely, Sabrina! :)

12 votes
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JeannineC's Review

Raw seaweed crunchies
5
5 out of 5

These are my absolute new favourite. The ACV and sweetness from the raisins give the crackers such a pleasant flavour. Being a curry fanatic, I added a little Madras and cayenne and the result was wonderful. I'll be dallying up a batch again this Sunday! I wonder how they would taste as a sweet-style cracker....? I'll experiment and get back to you!

12 votes
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Mmmm, nice mix of flavors, Jeannine! :)

18 votes
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Just wondering if these stay crisp kept in the fridge? thanks

13 votes
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Hi Ingrid,

They keep well in the fridge - I have stored them in there myself.

I am not sure that I would call them totally crunchy -- although their title is "crunchies" haha - but they stay dryish and they don't get soggy, so it works!

13 votes
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Nicky 116's Review

Raw seaweed crunchies
5
5 out of 5

These are delicious, they remind me of the cheese and onion crisps (chips) I used to eat way back in my junk food days.My husband loves them even more than I do! Just one or two are enough to satisfy a savoury craving, and they're really easy to make. They also kept really well for a couple of weeks in a sealed container, unrefrigerated. When they came out of the dehydrator I was so impressed by how good the looked, like something you'd pay a lot of money for in a health food store. I love trying your recipes Laura Jane, they are always exceptionally tasty and really simple to prepare. Thank you with love xxx

19 votes
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Hi Nicky,

I am so glad you've been enjoying them. I was a bit nervous posting this one, because it's one of those "love-it-or-hate-it" recipes, I think!

Lately I find I like to use up any old nut pate this way (smoosh between two nori rolls and dehydrate). I also want to try double-decker ones some day!

xox

Top Voted
14 votes
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Sharon's Review

Raw seaweed crunchies
5
5 out of 5

While they are not quite finished dehydrating, I couldn't resist commenting on how yummy they are already! I substituted almonds for the cashews since I can't get cashews where I live, soaking the almonds first. I tripled the recipe to make enough for my husband and I for the week, which made 2.5 trays worth in my Excalibur dehydrator. I also omitted the salt since the nori sheets are already salty to me. This is a recipe I will continue to make many times in the future! Yummy!!

4 votes
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What temperature did you set your dehydrator?

9 votes
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Hi Maggie! Temperature – first hour on high [145 or so], lower to about 115 for the remaining time.

19 votes
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Sharon's Review

Raw seaweed crunchies
5
5 out of 5

After letting them dehydrate overnight, let me tell you how absolutely delicious these little gems are! They are addictive! I didn't notice any "fishy" smell or taste to them. This is an incredible recipe!!!

Top Voted
18 votes
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Hi Sharon,

I am SO glad that you enjoyed these! They are one of those love it or hate it kind of recipes, I think!

Loved your idea of crumbling one on top of soup too :)

15 votes
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I've never used seaweed before. Are they "fishy"?

24 votes
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They smell more fishy than they actually taste like it. We use them all the time and I can't stand eating fish! I just checked my supply and saw I'm all out. I'll have to go to the store and get some more since this recipe looks so yummy! I think I'll try almonds instead of cashews only because cashews are very expensive where I live (on an island). I don't think I'll add any salt, either, since the nori sheets are already salty to me. I can't wait to try this recipe!

Top Voted

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