Rice Paper Chips
Rice paper chips are a crispy and light snack made from rice paper wrappers commonly used in Vietnamese cuisine for spring rolls. Rice paper chips can be enjoyed on their own as a snack or served with dips like salsa, guacamole, or hummus. They offer a light and gluten-free alternative to traditional potato chips and can be seasoned with various spices or herbs for added flavor. Experiment with different seasonings or dipping sauces to find your favorite combination.
Ingredients
- Rice paper wrappers (round or square)
- Vegetable oil for frying
- Salt, pepper, chili flakes, paprika
Instructions
- Fill a large frying pan or pot with vegetable oil, about 1-2 inches deep, and heat it over medium-high heat. You can also use a deep fryer if you have one.
- While the oil is heating, prepare the rice paper wrappers. If using round wrappers, cut them into desired chip shapes, such as triangles or rectangles. If using square wrappers, simply cut them into smaller squares or rectangles.
- Once the oil is hot, carefully add a few pieces of the rice paper to the hot oil. They will quickly puff up and turn crispy. Fry them in batches to avoid overcrowding the pan.
- Use a slotted spoon or tongs to flip the rice paper chips as they fry, ensuring they cook evenly on both sides. This process should only take a few seconds per chip.
- Once the rice paper chips turn crispy, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Season with salt or your preferred seasoning while they are still hot, if desired. Let the rice paper chips cool completely before serving. Enjoy!