Start with MEDIUM-LOW heat on an electric stove OR LOW heat on a gas stove. Adjust accordingly as you are roasting the laver.

Holding one corner of the sheet, quickly graze the laver over the heat source until roasted or until it starts to crinkle. Repeat for as many sheets as desired. Place the roasted seaweed aside on a plate.

Reserve a couple of tablespoons of sesame seed oil in a small bowl. With your fingers (or a brush), apply a light coat of oil on each sheet of roasted seaweed. Season with a light layer of salt. Repeat for the remaining sheets.

With a pair of kitchen shears, cut the sheets into quarters.

Store the seaweed in a Ziploc storage bag. It should keep for a few days.