Food

Seaweed Bacon

19 September 2020

If someone told you that a few sheets of seaweed, some oil, and a handful of seasonings could replicate the smoky, salty, crispy experience of bacon, you might not believe them. But seaweed bacon is the real deal. It is one of the simplest and most satisfying vegan snacks you can make, and it takes less than fifteen minutes from start to finish.

Why It Works

Seaweed — specifically nori or rice paper combined with nori — has a natural umami depth that mirrors the savoury quality of bacon. When you add smoked paprika, soy sauce, and a touch of maple syrup, you get that perfect balance of smoky, salty, and slightly sweet. The thin sheets crisp up beautifully in the oven or a frying pan, giving you that satisfying crunch.

This is not a pale imitation of bacon. It is its own thing — a deeply flavourful, crispy strip that happens to scratch the same itch. Crumble it over salads, pile it into sandwiches, or eat it straight off the tray. You will not be disappointed.

Ingredients

  • 4 sheets of nori seaweed
  • 2 sheets of rice paper
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • ½ teaspoon garlic powder
  • A pinch of black pepper

Method

Step 1: Preheat your oven to 150°C (300°F) and line a baking tray with greaseproof paper.

Step 2: In a small bowl, mix together the soy sauce, sesame oil, smoked paprika, maple syrup, garlic powder, and black pepper. This is your bacon glaze.

Step 3: Briefly dip each rice paper sheet in water for just a second or two — you want it slightly pliable, not soggy. Place a sheet of nori on top of each dampened rice paper sheet and press them together gently.

Step 4: Using a pastry brush, generously coat both sides of the nori and rice paper sandwiches with the glaze. Cut them into strips roughly 2-3cm wide.

Step 5: Lay the strips on the lined baking tray in a single layer. Do not overlap them.

Step 6: Bake for 8 to 12 minutes, checking frequently after the 8-minute mark. They can go from perfectly crispy to burnt very quickly. You want them dark and crisp but not charred.

Step 7: Remove from the oven and let them cool on the tray for a couple of minutes. They will crisp up further as they cool.

Tips for the Best Results

  • Watch them closely. The line between crispy and burnt is thin. Stay near the oven during the last few minutes.
  • Nori-only version: If you cannot find rice paper, you can make this with just nori sheets. The result is thinner and more delicate but still delicious. Brush the nori with the glaze and bake for 5 to 7 minutes instead.
  • Frying pan method: Heat a little oil in a pan over medium heat and fry the glazed strips for about 2 minutes per side. This gives a slightly chewier result.
  • Add liquid smoke: If you have liquid smoke, add a few drops to the glaze for an even more authentic smoky flavour.
  • Storage: Store in an airtight container at room temperature. They keep for 3 to 4 days and stay reasonably crispy, though they are always best fresh.

Serving Suggestions

Seaweed bacon is incredibly versatile. Here are some of our favourite ways to use it:

  • Crumbled over avocado toast
  • In a BLT sandwich with vegan mayo, lettuce, and tomato
  • On top of a loaded baked potato
  • Crumbled into a peanut salad for extra crunch
  • As a topping for ramen or noodle soup
  • Straight from the tray as a snack

This recipe is proof that going vegan does not mean giving up the flavours you love. It just means finding new and creative ways to achieve them. Give it a try — you might just find that seaweed bacon becomes a regular in your kitchen.

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