NORI SUNFLOWER SNACKS

images MAKES 40 TO 50 SNACKS

Back in my raw food days, I lived in Portland, Oregon. Some friends and I made hundreds of these treats to trade at the Okanogan Family Faire, a barter faire up north in Tonasket, Washington. We called them Snacky Snacks and nibbled on them on the way to the faire. By the time we arrived, hundreds of the snacks were gone. Fair warning: They are highly addictive, scratching that singular itch for savory, umami chewiness in a single bite. They also make a great base for canapés. And you can customize the flavors; see the Options for some ideas. —CHAD

2 cups raw sunflower seeds

3 tablespoons fresh lemon juice

2 tablespoons agave syrup

½ teaspoon sea salt

10 sheets raw nori

image Soak the sunflower seeds in water to cover until soft, 3 to 4 hours. (When you hold a seed between your fingers, it should succumb to pressure.) Drain.

image In a food processor, blend the drained seeds, lemon juice, agave, and salt to a smooth pâté.

image Spread an even ⅛- to ¼-inch layer of pâté on a full sheet of nori all the way to the edges. Top with another nori sheet, pressing gently to make an even, compact sandwich. Repeat with the remaining pâté and nori. Cut each nori sandwich into 8 to 10 small squares.

image Dehydrate the squares on trays in a dehydrator at 115°F until crispy, 10 to 12 hours. You can also dehydrate them on wire racks in a 100ºF oven with convection until crispy, 12 to 14 hours.

image Store the crackers in sealed containers at room temperature for up to a couple of weeks. They will soften in humid conditions, but you can freeze them in zipper-lock bags for up to 3 months. They probably won’t stick around long.

OPTIONS

ITALIAN SUNFLOWER SNACKS: Blend ¼ cup kalamata olives, 2 cloves garlic, ¼ teaspoon chile flakes, and 3 tablespoons packed fresh basil leaves along with the sunflower seeds.

THAI SUNFLOWER SNACKS: Blend 1 tablespoon curry powder, 2 tablespoons fresh ginger, 2 tablespoons chopped lemongrass, 2 tablespoons packed fresh cilantro leaves, and ½ fresh small Thai chile along with the sunflower seeds.

MEXICAN SUNFLOWER SNACKS: Blend ¼ cup sun-dried tomatoes, 3 tablespoons packed fresh cilantro leaves, 1 tablespoon ancho chile powder, and 2 cloves garlic along with the sunflower seeds.