Sesame nori crisps

📝 Ingredients

• 10 nori sheets (sushi size)
• 4 tsp sesame oil
• 2 tsp soy sauce
• ½ tsp caster sugar
• ½ tsp garlic powder
• 2 tbsp sesame seeds (about 18 g)
• 1 pinch fleur de sel

🍴 Utensils

• 2 baking trays
• Baking paper
• Bowl
• Pastry brush
• Kitchen scissors

📖 Steps

1. Preheat the oven to 150 °C, fan if possible, and line the 2 baking trays with baking paper. In a bowl, mix the sesame oil, soy sauce, sugar and garlic powder until the sugar has dissolved.
2. Lay a nori sheet on the work surface, rough side up. Brush it with a very thin layer of the mixture: it should barely shine, as too much liquid makes it buckle and go soft.
3. Place a second sheet on top, rough side against the brushed side, and press flat with your palm so they stick well. Lightly brush the top, then sprinkle with sesame seeds and a small pinch of fleur de sel.
4. Repeat with the remaining sheets to make 5 double sheets. Cut each one into 12 rectangles (about 5 × 6 cm) with scissors, using firm, decisive cuts so they don't tear.
5. Spread the rectangles over the 2 trays in a single layer, without overlapping. Bake for 8 to 10 minutes at 150 °C, swapping the trays halfway through, until the crisps are firm and dark green and the sesame is lightly golden.
6. Keep an eye on them for the last 2 minutes: nori quickly goes from crisp to burnt and then tastes bitter. Leave to cool for 5 minutes on the trays, as the crisps finish hardening as they cool.
7. Enjoy straight away or store in an airtight container, well away from moisture: left out in the open, nori crisps go soft within a few hours.