Category: Snacks

Sweet Thai Nori Crisps

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When we think of a snack, “seaweed” doesn’t really come to mind. But nori and its adaptability works for so much more than just sushi. These, trust me, are pretty addictive.

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Sweet Thai Nori Crisps


4 sheets nori
Water, for brushing
1 tablespoon grapeseed oil
1 tablespoon pure maple syrup
1/8 to 1/2 teaspoon Thai red curry paste (to taste)
1 tablespoon black or white sesame seeds, toasted
1 tablespoon hemp seeds
Sea salt, to taste

Preheat the oven to 350F. Lay 2 sheets of nori on a cutting board. Use a pastry brush to lightly brush water on the sheets. Only use a little, they should be slightly sticky. If you soak them, it will become soggy. Take the two remaining sheets and lay them atop the ones with water, completely covering each one. This is to make a “thicker” piece of nori, a more substantial crisp. If desired, you can layer another sheet to make them thicker.

In a small bowl, mix together the oil, maple syrup, and curry paste. Use the pastry brush to brush the mixture on top of each doubled nori sheet.

Sprinkle the sesame seeds, hemp seeds, and salt on the nori, pressing into each one.

Bake for 12 to 14 minutes until crisp. Cut into squares using scissors while still warm. They will crisp more once they cool.

Chili-Lime Corn Chips with Edamame Guacamole

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The addition of edamame adds a bit of texture and protein, rounding out the fat/protein/carbohydrates you need to justify this as a balanced lunch. Right?

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Baked chili-lime corn chips with edamame guacamole

For the Baked Chili-Lime Corn Chips
1/4 cup freshly squeezed lime juice
1 tablespoon coconut oil or mild extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together the lime juice and oil. Brush each tortilla with the mixture. In a small bowl, mix together the cumin, chili powder and salt. Sprinkle each tortilla with the spice mixture. Stack tortillas, and cut into six to eight triangles.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
Pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor. Process until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, test the guacamole for seasonings. Garnish with additional cilantro.

Maple-Spice Candied Nuts

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Crunchy, sweet, and loaded with spice, these candied nuts are so easy to make and forever versatile. Great around the holidays, perfect for snacking, and excellent for topping cakes and desserts.

maple candied nuts

maple-spice candied nuts

2 1/2 cups unsalted mixed nuts
1/4 cup finely chopped candied ginger (not crystallized)
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 cup pure maple syrup

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the nuts, candied ginger, salt, and spices in a medium bowl. Put the maple syrup in a small saucepan. Bring to a boil. Cook 1 minute without stirring. Remove from heat. Pour the syrup over the nut mixture. Toss well to combine. Spread onto the prepared baking sheet in a single layer. Bake until the nuts are golden and fragrant, about 15 to 20 minutes, stirring every 5 to 7 minutes. Cool completely on the pan before breaking into pieces.