Nori Crisps-Phase 1

Zingy Nori Chips for a zippy snack or served alongside your favorite soup, salad or sandwich.  If you love ranch you really can’t go wrong!

 

Makes 16 Crisps

1 Cup Cashew Ranch Sauce (recipe included)

4 Sheets Raw Nori

 

Cashew Ranch Sauce

Makes 1 Cup

1/2 C.  Raw Cashews

2 Tbsp. fresh lemon juice

2 ½  Tbsp. olive oil

1/2 tsp. Himalayan Salt or Transformational Salt

1/2 Tbsp. dried parsley

1/2 Tbsp. dried sage

1/2 Tbsp. dried oregano

1/4 C. purified water

Optional: 1/8 tsp. hing

Blend raw cashews, lemon juice, olive oil, salt and purified water until smooth, adding additional water (by the Tbsp) if needed to run the blender. End result should be thick and spreadable. Add parsley, sage, oregano (and optional hing) and gently blend until incorporated.

Cut each nori sheet into 4 equal squares. Spread 1 Tbsp of ranch sauce evenly over each square , leaving ¼ inch around the edges. Place on dehydrator tray and dehydrate at 115℉ until completely dry and crispy. (If using a conventional oven please set the oven to it’s lowest temperature. Place nori squares on a baking sheet lined with parchment paper. Place the baking sheet in the oven and keep the door cracked open. If you have an oven fan please use that as well. Ovens dehydrate more quickly than dehydrators so keep a close eye and look for the same result: completely dry and crispy.)

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