SEAWEED  more respectfully, sea greens or sea vegetables  can be a tough sell. Many of us gobble down seaweed salad and sushi wrapped in nori, which is seaweed, of course, but beyond that it remains underused.

I won’t get into the health benefits of seaweed, which are legion, but I enjoy finding new ways to prepare it because, quite simply, I like it to eat it.

Image Credit... Evan Sung for The New York Times

There’s a tradition in Japan, Korea and elsewhere of eating nearly plain baked pieces of nori  a dehydrated and pressed sheet of seaweed  as a snack, a kind of potato chip alternative. Nori is delicate enough to crisp simply by toasting it in the oven. It has virtually no calories and, like potato chips, when doused liberally with salt it’s thoroughly delicious.