Rice paper chips are an easy snack made with just two ingredients and they only take a few seconds to cook. They're naturally gluten-free and can be made savory or sweet.
There are many creative ways to use rice paper in Asian cuisine such as crispy rice paper dumplings, Vietnamese pizza, or crunchy chips to name a few. When rice paper is cooked in a shallow layer of hot oil (no need to deep fry), it develops a deliciously crispy texture.
Serve these chips with smoked salmon dip, dairy free buffalo chicken dip, or roasted red pepper hummus for the perfect appetizer.
Ingredients
- Rice paper wrappers (also called rice paper sheets) - translucent round sheets that are naturally gluten-free and can be found at Asian markets or in the international aisle of most grocery stores. I love the Three Ladies brand, made with tapioca flour (also called tapioca starch), filtered water, rice flour, and salt.
- Oil - you can use either olive oil or a neutral oil like avocado oil.
- Seasoning of choice - salt, gochugaru flakes, black sesame seeds, garlic powder, onion powder, smoked paprika, black pepper, etc. Although not authentic taco seasoning adds a delicious savory flavor.
How to Make Rice Paper Chips
Step 1. Cut the rice paper wrappers into quarters. I use about 5 wrappers for a small batch.
Step 2. Heat a large skillet over medium heat with a thin layer of avocado oil, just enough to shallow fry the rice paper. Cook 1-3 pieces of rice paper quarters at a time, so you don't overcrowd the pan.
Step 3. Cook for 5 seconds then use a slotted spoon or spatula to transfer the cooked rice paper chips to a wire rack (or a baking sheet) to drain any excess oil. Sprinkle your seasoning of choice over the chips.
Variations
Seaweed rice paper chips - add a seaweed sheet on top of the cut rice paper for lots of umami flavor.
Sweet rice paper chips - top with ground cinnamon and cane sugar for a churro flavor.
Helpful Tips
Don’t cut a stack of rice paper sheets all at once. They’re fragile so this can cause them to break into multiple small pieces. This is also why you shouldn’t try to break them with your hands.
The rice paper quarters don't need to be exactly the same size. Rustic is the theme with crispy rice paper chips, so there's no need for perfectionism.
The chips are best when fresh and tend to lose their crispness after 24 hours. For this reason, I recommend making a small batch at a time. Leave the rice paper chips uncovered in a bowl on the counter to retain their crispness.
More Rice Paper Recipes
Rice Paper Chips
Ingredients
- rice paper wrappers about 8 inches in diameter
- avocado oil or olive oil
- seasoning of choice see notes below
Instructions
- Cut the rice paper wrappers into quarters. I use about 5 wrappers for a small batch.
- Heat a large skillet over medium heat with a thin layer of avocado oil, just enough to shallow fry the rice paper. Cook 1-3 pieces of rice paper quarters at a time, so you don't overcrowd the pan.
- Cook for 5 seconds then use a slotted spoon or spatula to transfer the cooked rice paper chips to a wire rack (or a baking sheet) to drain any excess oil. Sprinkle your seasoning of choice over the chips and enjoy!
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