• Preheat over to 160 C (320 F).
• Cover a baking sheet or tray with aluminum foil. Set aside.
• Using a pasty brush, lightly coat the foil with a thin layer of sesame oil.

Making nori chips

• Lay one sheet of nori seaweed, rough side facing up, on a cutting board.
• Using your hands, fold the sheet of seaweed in half once.
• Press down on the crease with your hand until the folded seaweed lays flat.
• Using a sharp knife, cut seaweed into strips approximately 3 cm wide. Each strip should have the fold at one end.
• Open one of the seaweed strips.
• Using a pastry brush, lightly apply water to the perimeter of the strip.
• Sprinkle ground sesame seeds on one side of the strip, except for the edges that you brushed with water.
• Fold the seaweed strip together to sandwich the ground sesame seeds on the inside.
• Using your fingers, press down along the edges until they stick together and seal the ground sesame seeds on the inside.
• Repeat the same process with each nori strip.
• Using your fingers or chopsticks, transfer each folded seaweed strip onto the aluminum foil.

Baking the nori strips

• Put baking sheet into the pre-heated oven.
• Bake for about 2 minutes, until the seaweed changes to a lighter green color, begins to curl, and puffs up.
• Keep your eyes on the oven to make sure the seaweed strips don't burn.
• Once the seaweed starts to curl and turn crisp, remove baking pan from the oven.
• Using your pastry brush, lightly coat each seaweed chip with sesame oil. A few drops of oil per chip is enough.
• Sprinkle each chip with a small pinch sea salt.
• Pick up each chip with chopsticks or an alternative utensil. Place baked seaweed chips in a cup or bowl.
• Serve warm.