Line a rimmed baking sheet with parchment paper and set aside.

Add the hearts of palm, Parmigiano-Reggiano, parsley, flaxseed, Old Bay, paprika, oregano, black pepper, and nori to a food processor fitted with an S-blade. Pulse until well combined. Let the mixture rest for 5–10 minutes to allow the flaxseeds to thicken it.

Test whether the mixture can be molded into "sticks" by hand. If yes, skip to step five. If it's too thin, add tapioca starch one tablespoon at a time and continue blending. If it's too thick, add water—one tablespoon at a time — until the mixture is moldable.

Shape the mixture into sticks and place on the prepared baking sheet. (Don't worry about perfection at this stage — just aim for the right shape and size.)

Freeze the sticks for 15–30 minutes, until firm enough to handle.

While the sticks freeze, whisk together the remaining tapioca starch and flour in a small bowl. In a separate bowl, whisk the eggs.

Dip each frozen stick in the egg mixture, then coat evenly in the flour mixture. If they still feel soft, freeze for a few more minutes before cooking.

Spray a rimmed baking sheet with olive oil and place it in a cold oven. Preheat the oven (and baking sheet) to 425°F. Once hot, spray the sheet with a second coat of oil and arrange the sticks in a single layer. Spray the tops with olive oil. Bake for 8–10 minutes, flip, then bake another 4–5 minutes until heated through. Sprinkle with sea salt and serve.

Preheat the air fryer to 380°F. Spray the basket with olive oil and arrange the sticks in a single layer, cooking in batches as needed. Cook for 5–6 minutes, flip, then cook another 5–6 minutes. Sprinkle with sea salt and serve.