Crispy seaweed

Name: Crispy seaweed
Total time: 20 min
Cuisine: Chinese
Ingredients: 400g spring greens, thick stalks removed; 2 tbsp rapeseed oil; 0.5 tsp flaked sea salt; 1 tsp caster sugar; 0.5 tsp Chinese five spice; 1 tbsp sesame seeds

Shredded spring greens roasted until paper thin and crisp, with a pinch of sugar and salt, like the takeaway version.

Time20 min
LevelEasy
Costabout £0.49 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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400 gspring greensthick stalks removed
2 tbsprapeseed oil
½ tspflaked sea salt
1 tspcaster sugar
½ tspChinese five spice
1 tbspsesame seeds

Method

1
Heat the oven to 200°C (180°C fan). Line two baking trays with baking paper.
2
Roll the leaves up tightly and slice as thinly as you can. Spread out and pat very dry with a clean tea towel. Dry leaves crisp best.
3
Toss with the oil until lightly coated and spread in a single thin layer on the trays.
4
Bake for 8 to 10 minutes, stirring once, until crisp and the edges are just browning. Watch closely as they burn fast.
9 min
5
Toss with the salt, sugar, five spice and sesame seeds while hot. Serve straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.