Toasted Togarashi Nori Chips
I discovered togarashi a few years ago at a Japanese speciality store and have sprinkled it on everything from eggs and fish to sweet potato and nori chips ever since. Togarashi is a piquant seven-spice blend containing black and white sesame seeds, which boast important gut-loving nutrients such as fibre and vitamin E, while nori is a seaweed rich in gut-boosting micronutrients and inflammation-fighting antioxidants. These little chips are very addictive and are sure to become
a mainstay in your cooking repertoire.
- 10 nori sheets
- 2 tablespoons water
- 1 tablespoon tamari
- 2 teaspoons extra-virgin coconut oil, melted
- 2 teaspoons white sesame seeds
- 1 teaspoon togarashi
- Preheat the oven to 120°C (250°F/Gas Mark 1 or 2). Line three large baking trays with baking paper.
- Lay half of the nori sheets, rough side up, on a clean kitchen bench.
- Combine the water, tamari and coconut oil in a small bowl. Brush the nori sheets with the mixture, going all the way around the edges. Place the remaining nori sheets on top, rough side down, pressing down to seal.
- Using kitchen scissors, cut each nori square into eight strips. Arrange the strips close together on the baking trays. Brush again, then sprinkle with sesame seeds and togarashi.
- Bake the chips for 15–20 minutes until dry and crisp. Set aside to cool. Serve immediately or store in an airtight container for up to 3 weeks.