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Seaweed and Sesame Crackers Recipe

Seaweed and Sesame Crackers

Crispy, savory homemade crackers infused with toasted nori, nutty sesame seeds, and a hint of sesame oil. These thin, crunchy bites bake quickly and store beautifully, perfect for snacks, lunch boxes, and cheese boards. The dough comes together fast and bakes in just minutes for a pantry-friendly, addictive cracker.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Appetizer, Snack
Cuisine: Asian-inspired, fusion
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 2 nori sheets toasted
  • ½ cup rice flour
  • ½ cup buckwheat flour
  • 2 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • ½ tsp sea salt
  • 1 tsp sugar optional
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil sunflower or canola
  • 3 –5 tbsp water added gradually
  • Extra sesame seeds + sea salt for topping
  • Optional: brush of olive oil before baking

Method
 

  1. Toast nori sheets over a low flame until lightly crisp, then grind into fine flakes.
  2. Mix rice flour, buckwheat flour, sesame seeds, sugar, and sea salt in a bowl.
  3. Drizzle in sesame oil and neutral oil, then mix with a fork.
  4. Add water one teaspoon at a time until a shaggy dough forms.
  5. Knead briefly until smooth and pliable.
  6. Place dough between two baking paper sheets and roll to 2 mm thickness.
  7. Cut into squares or leave as a single lavosh-style sheet.
  8. Brush lightly with oil and sprinkle sesame seeds + sea salt on top.
  9. Transfer baking paper onto a tray and bake at 175°C fan / 195°C conventional for about 15 minutes.
  10. For a faster bake: bake at 180–200°C for 8–15 minutes, rotating halfway.
  11. Cool fully on a wire rack until completely crisp.
  12. Store airtight to keep crackers crunchy for weeks.

Notes

For extra-crisp crackers, par-bake the sheet for 5 minutes, roll thinner again between baking paper sheets, and return to the oven. The crackers store exceptionally well if fully cooled—keep them in a dry, airtight tin for up to two weeks.