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Thai Nori Crackers (raw, vegan, gluten-free, nut-free)

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These Thai Nori Crackers turned out to be a true winner with my husband.  I should have known that it was a shoe in because it was made with nori and my husband loves seaweed!  I don’t mind seaweeds but I don’t carry the same love for them as my sweetie but even with that being said, I have to admit that these “crackers” taste wonderful!

The spices used in this recipe really shine through.  If you are not a fan of nori or of seaweeds you could make this recipe minus the nori and dehydrate the batter as crackers.  Shoot, I was thinking of making it again without the nori but cutting it into small squares to make croutons.  Yum!  This recipe was first created by James Russell, who is an amazing raw food chef!

Nori is rich in iodine and iron and quite high in protein. It is also a good source of vitamin C, vitamin A, potassium, magnesium and riboflavin (B2). Not only does it have all these nutritional riches, it is also a low-fat food!


  • 4 raw nori sheets
  • 2 cups sunflower seeds,soaked for 4 hours
  • 1/2 cup fresh coriander(cilantro)
  • 1/2 cup water
  • 1  Tbsp fresh basil
  • 2  Tbsp lime juice
  • 1  Tbsp agave nectar
  • 2  Tbsp tamari soy sauce
  • 1/2  tsp cayenne powder
  • 1/2  tsp chilli powder
  • 3 tsp cumin
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1/2 tsp salt


  1. Grind all ingredients except nori to a paste in a food processor.
  2. Spread paste approximately 3mm thick evenly to each edge of a nori sheet.
  3. Place another nori sheet on top of the paste to make a ”sandwich”.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8 hours or until dry. This will all depend on how crisp you want these cracker / snacks to be.
  5. Cut into squares with a sharp knife.
  6. Store in an air tight container in the fridge if you leave some moisture in them.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

7 thoughts on “Thai Nori Crackers (raw, vegan, gluten-free, nut-free)

  1. kate says:

    Hi, it seems that it would be very difficult to cut the crackers, as the nori sheets get kind of limp when you spread a pate on them, and it seems that the pate would squish out around the edges when you try to cut them….am I right?

    • amie-sue says:

      Hi Kate,

      Well to be honest it went very smoothly. Your assumptions are valid because nori sheets can crinkle up with they get damp. Use a light hand when spreading on the mixture. The mixture itself isn’t really wet. You can cut the crackers after they are dehydrated to give you cleaner edges. As you can see, mine came out very nice. These are soooo good!

  2. Tyeanna says:

    I am very excited to try your crackers! I think I’ve ‘pinned’ them all. I have had a hard time finding raw cracker recipes on-line. Thanks so much for sharing! I Just found your site and am excite to review all of your exciting options!

    • amie-sue says:

      I hope you enjoy them Tyeanna :) Please keep me posted if you make them. “pinning” is addicting, isn’t it? hehe

  3. Cristina says:

    They turned out great! My family has been sampling them all day. Thank you for the great recipe.

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