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Thai Nori Crackers

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a thick raw gluten free Thai Nori Crackers

~ raw, vegan, gluten-free, nut-free ~

These Thai Nori Crackers turned out to be a true winner with my husband.  I should have known that it was a shoo-in because it was made with nori and my husband loves seaweed!

I don’t mind seaweed 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” tasted wonderful! And for those of you wondering… yes, you can taste a hint of the ocean in them. :)

The spices used in this recipe really shine through. I realize that the list used is long but well worth everything little scoop. Please don’t let them intimidate you. You will be pleased with the end result.

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. Totally amazing as well.

Health Benefits of Nori

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, but it is also a low-fat food. I am so thankful that nutrient-rich foods can have so much wonderful flavor. I hope you enjoy this recipe. Blessings, amie sue

showing the thick crisp side view of a raw gluten free Thai Nori Crackers Ingredients:

Preparation:

  1. In the food processor combine the; sunflower seeds, cilantro, water, lime juice, maple syrup, coconut amino, cumin, onion powder, garlic powder, ginger, turmeric, oregano, salt, cayenne, and chili powder.  (shew, I think I got it all). Process to a paste-like texture.
  2. Add the basil and cilantro last so you can leave green flecks in the batter. Adds a nice splash of color in the end product.
  3. Spread paste approximately 1/4″ thick, evenly to each edge of a nori sheet.
  4. Place another nori sheet on top of the paste to make a ”sandwich”.  Place a piece of plastic wrap on top and even it out with a rolling pin. Clean up the edges if any of the filling spilled out.
  5. 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 crackers/snacks to be.
  6. Cut into squares with a sharp knife.
  7. Store in an airtight container in the fridge if you leave some moisture in them for a week, maybe longer. You can always pop them back in the dehydrator to crisp up if need be.
  8. Stored in an airtight container on the counter for about 1 week if they are nice and dry.

Culinary Explanations:

Lay the nori sheet on the dehydrator sheet, shiny side down. Add 1 cup of filling and gently spread it to about 1/4" from the edges.

Lay the nori sheet on the dehydrator sheet, shiny side down. Add 1 cup of filling and gently spread it to about 1/4″ from the edges.

Lay another sheet or nori on stop. Cover with plastic wraps and gently roll the cracker flat, turning it and rolling out to each edge. Pop in the dehydrator.

Lay another sheet or nori on stop. Cover with plastic wraps and gently roll the cracker flat, turning it and rolling out to each edge. Pop in the dehydrator.

9 thoughts on “Thai Nori Crackers

  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.

  4. Guillermo says:

    Hello amie :
    just writing to tell you that i made this recipe and it was amazing i love the texture when is kind of sticky specially when they Still hot .
    I was wondering how long can i keep them in the fridge
    thank you so much

    • amie-sue says:

      Hello Guillermo,

      Thanks for the feed-back. Did you dry them all the way through? If so, I would store on the counter in an airtight container for about 1 week. In the fridge, 1-2 weeks? Just depends on the moisture content left in them. They usually get eaten up before I ever had any issues with them. hehe Enjoy! amie sue

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