Preheat oven to 250ºF. In a medium bowl, whisk together maple syrup, tamari, canola and sesame oils, garlic powder and sriracha. Add in almonds and sesame seeds, and stir to combine.
Stack nori sheets and cut in half lengthwise. Spread stacks of 2 or 3 layers onto 2 large parchment paper–lined baking sheets. Drizzle maple-soy mixture over top of nori and spread evenly using your hands, making sure each stack is well-coated. Bake for 20 to 25 minutes, until nori is crisp and almonds are golden. Allow to cool completely on baking sheets before storing in an airtight container. Crackers will keep for up to 1 week.
Don’t worry if the nori crackers aren’t completely crisp out of the oven. They’ll firm up as they cool.