rice paper chips

This is seriously one of the easiest snacks you can make. And it is so good! Fry rice paper in oil and it puffs up in 5 seconds!!! Or use a microwave if you want them to be oil-free. Sprinkle these crispy rice paper chips with your favorite seasoning and munch away. Don’t worry we will give you 9 seasoning variations that are just perfect to use.

Fried Rice Paper Chips

Rice paper

Vegetable oil

Tbsp Nutritional yeast

Tbsp Fajitas spice mix

Tbsp Sweet smoked paprika powder

Take a frying pan or a large skillet and heat it over medium heat. The larger the pan, the more rice paper chips you can make.

Cut rice paper wrappers into pieces. We used a rice paper sheet that is approx. 6 inches (16 cm) in diameter and cut them into quarters. The larger the pieces are the easier to work with them.

Add vegetable oil approx. 0.5-inch deep. You don’t need to deep fry rice paper wrappers to get them puffed. Since they are quite thin it is enough to add oil to cover them while they are still flat. (See photo for reference or you can take a look at our video.)

Place the quarters in the oil and wait for them to get crispy all around. It will take approx. 5 seconds! When they are puffy, take them out immediately. No need to wait longer.

Use thongs to gentle grab them and transfer them to a paper towel where any excess oil can be adsorbed.

Frying rice paper in a pan

Set the microwave to 800 Watts.

Place a whole rice paper sheet on a microwave-compatible plate. I use a plate a bit smaller than my rice paper sheet so that it sits around the rim and the middle is not touching the plate. In this way, you get puffed rice paper all around.

Microwave it for 30 seconds. Check and only increase the time if you see unpuffed parts.

Fried rice paper without oil

https://content.jwplatform.com/videos/CsX3zMTP.mp4

A super snackable dipping duo: crispy homemade rice paper chips with a creamy vegan avocado dip! Gluten-free and just 5 ingredients and 10 minutes required!

Crispy Rice Paper Chips with Vegan Avocado Dip

½ medium-large ripe avocados ((1 ½ large avocados yield ~270 g diced))

Tbsp lime juice

sea salt

(~8 inch each) rice paper wrappers

Avocado oil

cayenne pepper ((optional))

To a food processor, add the avocado, lime juice, and salt (starting with the lesser amount). Process on high for about 2 minutes until creamy and smooth, scraping down the sides as needed. Taste and adjust as needed, adding more salt for overall flavor or lime juice for brightness. Place whipped avocado in a serving bowl and refrigerate while you prepare the chips.

Meanwhile, using scissors, cut each rice paper sheet into quarters. Set aside.

Heat a 1/8-inch layer of avocado oil in a large rimmed skillet over medium heat. Test that the oil is hot by dipping a corner of a rice paper sheet into the oil — it should bubble and puff up immediately.

Once the oil is hot, add 1-2 rice paper pieces to the skillet at a time. Cook for a few seconds, until fully puffed. Transfer to a paper towel-lined baking sheet. Repeat with remaining rice paper sheets. Once you are finished cooking, dust with salt and cayenne pepper (optional). Place the chips in a large bowl. Serve the chips with your whipped avocado dip. Enjoy!

Best when fresh as the dip will discolor and the chips will lose their crispness within 24 hours.

These Spicy Shrimp with Rice Crisps are a quick and easy snack that everyone will love! It’s flavorful and pairs so well with the spicy mayo sauce. Basically, an Asian taco, who wouldn't love that?

Spicy Shrimp with Rice Crisps

Crispy Prawns:

lb peeled and deveined prawns

tbsp potato starch

garlic powder

turmeric

1tsp pepper

salt

Spicy Mayo Sauce:

tbsp kewpie mayo

tbsp sriracha

tsp honey

tsp sesame oil

Rice Paper Shells:

rice paper

grapeseed oil

Sesame Cabbage slaw:

cabbage

tbsp rice vinegar

soy sauce

tbsp sesame oil

tbsp sugar

black sesame seeds

green onions

Add the prawns, garlic powder, turmeric, potato starch, salt, and pepper in a large container. Cover with a lid and shake it.

Heat the oil in a cast iron skillet and shallow fry the prawns. Do not overcrowd. 

Remove when the prawns when they are golden brown and crispy. Set aside.

Add rice vinegar, sesame oil, honey, soy sauce, and grated ginger in a bowl. Mix well. 

Add the cabbage and combine well. Set aside. 

Combine 1 tbsp kewpie mayo, sriracha, honey, and sesame oil in a small bowl. 

In a skillet, heat up 4 tablespoons of grapeseed oil. 

Once the oil is hot, add the rice paper one at a time. Once the paper crisps up, help fold it a bit, so it shapes like a taco shell. 

In the rice shell, add cabbage slaw and crispy prawns and top it with spicy mayo, sesame seeds, and green onions.

I made these to wow my extended family and everyone loved them! Crisping the rice paper is a fun party trick.

https://www.youtube.com/watch?v=q5V6DOJ-sdM

https://www.eatwithcarmen.com/spicy-shrimp-with-rice-paper-chips/

CRISPY PRAWNS:
1 lb peeled and deveined prawns
2 tablespoon potato starch
1 teaspoon garlic powder
1 teaspoon turmeric
1tsp pepper
1 teaspoon salt
4 tablespoon of oil for frying

SPICY MAYO SAUCE:
1 tablespoon kewpie mayo
1 tablespoon sriracha
1 teaspoon honey
1 teaspoon sesame oil

RICE PAPER SHELLS:
4 rice paper
4 tablespoon of grapeseed oil for frying

CABBAGE SLAW:
½ cabbage shredded
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar

Crispy Prawns
Peel and devein the prawns. 
Add the prawns, garlic powder, turmeric, potato starch, salt, and pepper in a large container. Cover with a lid and shake it.
Heat the oil in a cast iron skillet and shallow fry the prawns. Do not overcrowd. 
Remove when the prawns when they are golden brown and crispy. Set aside.

Cabbage Slaw
Shred the cabbage 
Add rice vinegar, sesame oil, honey, soy sauce, and grated ginger in a bowl. Mix well. 
Add the cabbage and combine well. Set aside. 
 

Spicy Mayo Sauce
Combine 1 tablespoon kewpie mayo, sriracha, honey, and sesame oil in a small bowl. 
Mix well and set aside. 
 

Rice Paper Shells
In a skillet, heat up 4 tablespoons of grapeseed oil. 
Once the oil is hot, add the rice paper one at a time. Once the paper crisps up, help fold it a bit, so it shapes like a taco shell. 
 

Assemble
In the rice shell, add cabbage slaw and crispy prawns and top it with spicy mayo, sesame seeds, and green onions.
Serve and enjoy!

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Fried Rice Paper Chips

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Top 3 rice paper chips recipes from across the web

The most viewed rice paper chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fried Rice Paper Chips

Crispy Rice Paper Chips with Vegan ...

Spicy Shrimp with Rice Crisps

The most viewed rice paper chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine