In a small bowl, mix vegetable oil and sesame oil until well combined.

Put a seaweed sheet on a working surface with the shiny side up. Spread a thin layer of oil with a brush or hand (coat only one side). Sprinkle the top with a pinch of salt evenly.

Stack a new seaweed sheet on top of the previous seaweed with the shiny side up. Repeat brushing oil and sprinkling the salt with the remaining seaweed sheets.

Heat a big frying pan on low-medium heat. Once the pan is hot, place a seaweed sheet and immediately press down with a spatula for about 5-8 seconds. Flip the sheet over and press it down again for another 5-8 minutes until it turns crispy. Repeat with the remaining seaweed sheets.

Cut the sheets into quarters if necessary. Immediately store the roasted seaweed sheets in a ziplock bag or airtight container to prevent them from getting soggy.