030 / 75 · Small-Hours Savory Bites

Crisp Sesame Nori Crackers

About 36 crackers; 6 snack servings · Active 25 min · Total 1 hr 20 min

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Thin, uneven crackers are a satisfying change from another sweet bar at a late break. Toasted sesame gives a nutty crunch, and small nori flakes bring a savory seaweed flavor without a bottled dip. The dough is straightforward, but rolling it thinly makes the difference between a crisp cracker and a hard little bread. Bake two sheets in sequence so each has enough room and attention.

Jump to ingredients

Crisp golden sesame and nori crackers with tiny seaweed flecks.

Make the seaweed small

Use a plain, dry nori sheet rather than seasoned seaweed snack pieces. Snip it with scissors into tiny flakes, or crumble it thoroughly with dry hands. Large strips can catch on the rolling pin and tear the dough. The flakes are part of the cracker, not a garnish added after baking. Mix the sesame and nori through the flour first so they are distributed before the water makes everything sticky.

Thin is more useful than perfect

The dough rests for ten minutes to make it easier to roll. Work on baking paper and aim for about a sixteenth of an inch, checking the middle as well as the edges. A slightly irregular rectangle is fine. Cut lines before baking and prick the pieces with a fork so they do not puff into thick pillows. Any particularly thin edge pieces may finish before the center; remove them early instead of letting them burn.

Cool before closing the tin

Crackers become crisper as steam escapes on the rack. If a center piece still bends after cooling, give those pieces a few more minutes in a low oven rather than packing them soft. Store only once completely cool. Take a small portion to work in a rigid, dry container, separate from any chilled sandwich or fruit that might leak moisture. This is a modest snack, not a replacement for a full meal during a long shift.

Ingredients

  • 1 cup all-purpose flour (125 g)
  • 1/2 cup whole-wheat flour (65 g)
  • 2 tablespoons sesame seeds (18 g)
  • 1 plain nori sheet, finely snipped (3 g)
  • 1/2 teaspoon fine salt (3 g)
  • 2 tablespoons olive oil (30 ml)
  • 1/3 cup water (80 ml), plus up to 1 tablespoon (15 ml) if needed

Set out

Two large baking sheets, Baking paper, Rolling pin, Kitchen scissors, Wire rack

Allergens

Wheat, Sesame. Check labels and substitutions.

Make it

  1. Heat the oven to 375°F/190°C. Mix both flours, sesame seeds, nori flakes and salt in a bowl. Add the oil and 1/3 cup (80 ml) water. Stir and knead briefly into a firm dough, adding extra water 1 teaspoon (5 ml) at a time only if dry flour will not join the dough.
  2. Cover and rest for 10 minutes. Divide in half. Roll one half between sheets of baking paper into a rough 10 by 12-inch (25 by 30 cm) rectangle about 1/16 inch (1.5 mm) thick. Peel off the upper paper and slide the lower sheet onto a baking sheet.
  3. Cut the dough into about 18 pieces with a knife or pizza cutter. Prick each piece with a fork. Bake for 12–16 minutes, rotating once, until lightly golden and dry; remove thin edge pieces early if necessary.
  4. While the first sheet bakes, roll and cut the remaining dough in the same way. Bake the second sheet separately. Transfer the crackers to a rack and cool completely for about 15 minutes.
  5. Break along the cut lines. If any cooled center pieces are still flexible, bake those at 300°F/150°C for another 5–8 minutes and cool again before storing.

Keep the snack dry

Pack only the amount you plan to eat. A small sealed tin protects the crackers from crushing and from condensation in a bag that also contains ice packs.

A useful detail

Each sheet needs 12–16 minutes; the cooking time allows two sequential trays. The total also includes the dough rest and complete cooling before storage.

Another way

  • Replace nori with 1 teaspoon (1 g) finely crumbled dried rosemary for a land-herb version.
  • Use all-purpose flour for the full 1 1/2 cups (190 g) if whole-wheat flour is unavailable; add water gradually because absorption can change.

Keep it well

Store completely cool, dry crackers in an airtight container at room temperature for up to 5 days. Keep away from moisture. Discard if damp, moldy or stale-smelling. For a crisper finish, refresh dry crackers at 300°F/150°C for 5 minutes, then cool fully before packing.