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Spicy Sunflower Nori Snacks

I got the idea to make these crackers from the Live brand spicy nori crackers that are delicious, but crazy expensive. I decided it was time to try to make them myself for less, and I’m very happy with the result!! I created this recipe to be baked in the oven since not too may households have a dehydrator and also it is much quicker. If you do own a dehydrator however, these snacks would also crisp up very well in the dehydrator for a few hours.

Most crackers are full of refined starches and other undesirable processed ingredients, but not these ones. They are full of nutrient dense, anti-inflammatory goodness. Nutrition benefits include:

  • Nori seaweed contains a good source of many minerals including iodine and iron. It is also a good source of vitamin C providing for better absorption of the iron.
  • Sunflower seeds contain phytosterol compounds, magnesium and vitamin E that have cardiovascular benefits such as lowering cholesterol and blood pressure. They are also a good source of selenium providing detoxification and cancer benefits.

Spicy Sunflower Nori Snacks

I love this healthy "cracker" recipe. It gives me the crunch of a cracker, but without all the processed ingredients. The sunflower seeds, spices and nori work well together to give this snack just the right flavour!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Japanese
Servings 24


  • 3 sheets organic nori seaweed
  • 1 1/2 cups sunflower seeds
  • 1/3 cup water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cayenne powder


  • Preheat oven to 350 degrees. While oven preheats, place all ingredients into a food processor and process until well combined. It's OK if the mixture is not perfectly smooth.
  • Lay out a nori sheet, and using a spatula, spread 1/3 of the mixture thinly over the sheet getting as close to the edges as possible. I spread it about 1/8 to 1/4 inch thick. Repeat with the 2nd and 3rd sheets.
  • Place on a rack in the oven and bake for 15-20 minutes. I used a drying rack on top of a baking sheet to make it easy to put in and take out of the oven. Start watching them at 15 minutes so they don't get over-browned.
  • Remove from the oven and let cool on the drying rack. Once cooled, trim the edges and cut into squares or triangles. Enjoy!!
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