Roasted Seaweed Snacks

 

Ingredients
30 unseasoned raw dried seaweed sheets 
1 tbsp sesame oil
1 tbsp non-fragrant cooking oil
kosher salt or fine sea salt

Instructions
Combine sesame oil and cooking oil in a small mixing bowl.
Wear disposable plastic glove on one hand. Dab a little bit of oil with one finger (with glove on) and rub it with other fingers to spread all over on your hand.
Gently rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil. You don't want too much oil on the seaweed. (Apply the oil to only one side of the seaweed, not to both sides)
Sprinkle a pinch of salt over the oiled seaweed. The amount of salt is up to you. Repeat the layers and continue on the seaweed as you stack them until all of the seaweed sheets are oiled and sprinkled with salt.
Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green. Flip to the other side and continue to toast. It should only take between 3- 5 seconds on each side. Adjust the heat level accordingly if the seaweed toasts too fast or too slow.
To store, put them in an airtight container or zip bags. They can last fresh at room temperature for 2-3 days, or 2-3 months in a freezer. Make sure they are completely air-tight. Do not store them in the fridge. They will get soggy if you do.