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    Home > Vegan Appetizers

    Fried Rice Paper Chips (With or Without OIL!)

    By Nandor Barta on 03/29/2025 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Fry rice paper in oil and it puffs up in five 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 I will give you nine seasoning variations that are just perfect to use.

    Several puffed rice paper sheets sprinkled with different spices red yellow and brownish on a black plate and those spices are also sprinkled in the black board for contrast

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    Fried rice paper turns light and crispy, too be honest it is quite delicate. The flavor is neutral, making it perfect for your favorite seasoning. Mine is nutritional yeast believe it or not.

    Jump to:
    • 🧾 Ingredients
    • How to fry rice paper?
    • 💡 Expert tips
    • 🔄 Variations
    • Seasoning variations
    • More rice paper recipes
    • Fried Rice Paper Chips

    🧾 Ingredients

    There isn’t much to say here except that essentially you only need 3 ingredients to make crisps! Isn’t it one of the easiest things you make?

    • rice paper wrappers – The best type to make rice paper chips are the ones that are made from 100% rice flour since they are thicker. Super thing rice paper sheets will be too delicate and they break apart easily when you try to grab one.
    • vegetable oil – sunflower or coconut oil (any which is high heat resistant)
    • seasoning – You can start with salt and pepper but we will give your many options below.
    A couple of round rice papers on a wooden surface

    How to fry rice paper?

    You don’t really need any preparation unless you use a homemade spice mix and you need to mix that. But at the end of the day frying rice paper will take you approximately 5 seconds! So ready, set, go!

    STEP 1
    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.

    STEP 2
    Cut rice paper wrappers into pieces. We used a rice paper sheet that is approx. 6 inches in diameter and cut them into quarters. The larger the pieces are the easier to work with them. You can even leave them uncut.

    STEP 3
    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.

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    STEP 4
    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.

    2 photo collage showing a pan with shallow oil. The first with rice papers just tossed in it and the second shows the puffed sheets.

    STEP 5
    Use tongs to gentle grab them and transfer them to a paper towel or a cooling rack to drain any excess oil.

    STEP 6
    Sprinkle them with the seasoning of your choice. They are delicate so you can’t do any direct rubbing or shaking them in a bag.

      💡 Expert tips

      Hot oil – While the oil doesn’t necessarily need to be piping hot, it should be medium-high heat. The reason for it is that the longer they stay in the oil, the more they soak up. The oil is at the right temperature if the rice paper sheets are ready in 5 seconds!

      Choose rice paper wrappers made of 100% rice flour – If you feel that your fried rice paper chips are too delicate to handle and they easily break after grabbing them with tongs, then you must have used a brand which is made partly of rice flour and partly of tapioca starch.

      Add seasoning after frying – Never add seasoning before frying. For one since the rice paper sheets are dry the seasoning will not stuck on them. And secondly, even if by any chance some do stuck, they will likely be burnt and turn bitter due to the high heat.

      Never soak rice papers before frying – In most rice paper recipes, you need to soak the sheets to be able to roll them. This is probably the only recipe where you shouldn’t. Wet sheets may get crispy, but will definitely not get puffed!

      Better to cut with scissors than breaking it – I found breaking them apart with my hands resulted was a mess. Small pieces were flying around the kitchen and it was hard to break them into a specific shape. Cutting them with scissors provides a neater result.

      Several puffed rice paper sheets sprinkled with different spices red yellow and brownish on a black plate

      🔄 Variations

      In the microwave

      I found several recommendations to make rice paper chips in a microwave, saying to leave the rice paper wrappers for one minute there then turn it around and microwave it for another minute. I tested this concept, but I found it to be too long. How I did do it successfully?

      • Set the microwave to 800 Watts.
      • Place a whole rice paper sheet on a microwave-compatible plate.
      • Microwave it for 30 seconds. Check and only increase the time if you see unpuffed parts.

      TOP tip: 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.

      In the oven

      I also tested whether it is possible to make baked rice paper chips. Sadly, it is not. I tried several settings like using a broiler with a cold oven or pre-heated fan-oven, cold oven with lower temperature. However, the results were always the same: the rice paper wrappers got brown or burnt even before starting to get puffy.

      In the air fryer

      I don’t have an air fryer, and I couldn’t find a single mention or reference that anyone successfully made crispy rice paper chips in an air fryer. If you do try it, let us know, and will update this post accordingly.

      Seasoning variations

      The possibilities are endless. You can use store-bought spice mixes or homemade ones. To season six fried rice paper sheets we used at most one tablespoon of spices.

      Important to note that you should choose fine powder mixes (or use a mortar even a simple one like this or coffee grinder) otherwise they will not stick to the fried rice paper wrappers.

      No wet ingredients either!

      If you need some inspiration check out the below seasoning list.

      • Nutritional yeast – Use a mortar to make powder out of the flakes and sprinkle them on top for a cheezy flavor.
      • Smoked paprika powder – For a smoky, BBQ flavor, use this albeit sparingly.
      • Fajita spice mix I use for fajita veggies – Add a bit of chili powder, cumin, garlic, and oregano to smoked paprika and it will make a fiery Mexican vibe. We use this same mix to make fajita veggies.
      • Buffalo spice mix I use for buffalo chicken wings – Mix garlic powder, onion powder, sweet smoked paprika powder, cayenne pepper, cumin and oregano. We use this mix to make buffalo vegan chicken wings.
      • Cajun spice mix I use for cajun pasta – Mix cayenne pepper, sweet smoked paprika powder, oregano, thyme, garlic powder and onion powder. We use this mix to make cajun sauce for pasta.
      • Vegan prawn crackers – The texture of puffed rice papers is almost identical to prawn crackers. Use a mortar or a coffee grinder to turn nori sheets into flakes. Sprinkle them with it and a bit of salt. And voila, so yummy!
      • Old Bay seasoning
      • Indian masala powder
      • Onion soup mix
      Several puffed rice paper sheets sprinkled with different spices red yellow and brownish on a black plate

      More rice paper recipes

      If you are looking for more rice paper recipes, I have tons of delicious dishes you can try.

      • Several puffed rice paper sheets sprinkled with different spices red yellow and brownish on a black plate
        Fried Rice Paper Chips (With or Without OIL!)
      • 4 rice paper rolls on a black plate
        Rice Paper Samosa Rolls
      • Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce.
        Rice Paper Dumplings (Chinese Potstickers)
      • Black plate with opaque rice paper topped with a yellow batter and sprinkled with brown crumbles and green spring onion rings. White and red sauces are drizzled on top.
        Vietnamese Rice Paper Pizza (Vegan)

      THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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      Several puffed rice paper sheets sprinkled with different spices red yellow and brownish on a black plate and those spices are also sprinkled in the black board for contrast

      Fried Rice Paper Chips

      Nandor Barta
      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.
      4.7 from 10 votes
      Print Recipe Pin Recipe
      Prep Time 3 minutes mins
      Cook Time 2 minutes mins
      Total Time 5 minutes mins
      Course Appetizer, Snack
      Servings 4 servings
      Calories 83kcal

      Equipment

      • our Cast-iron Skillet by UnoCasa
      • Non-stick frying pan (10.5 inch / 26 cm)

      Ingredients
       
       

      • 6 Rice paper sheets 6-inc / 16 cm in diameter
      • ½ cup Vegetable oil

      Seasoning options (on the photo)

      • 1 Tbsp Nutritional yeast
      • 1 Tbsp Fajitas spice mix
      • 1 Tbsp Sweet smoked paprika powder
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      Instructions
       

      Frying rice paper in a pan

      • 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 pretty thin, adding oil to cover them while they are still flat is enough. (See the photo for reference, or look at our video.)
      • Place the quarters in the oil and wait for them to get crispy. It will take approx. 5 seconds! When they are puffy, take them out immediately. No need to wait longer.
      • Use tongs to gently grab and transfer them to a paper towel where any excess oil can be adsorbed.

      Fried rice paper without oil

      • Set the microwave to 800 Watts.
      • Place a whole rice paper sheet on a microwave-compatible plate. I use a smaller plate 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.
      Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

      Notes

      Top tips to make them perfectly every time

      • Hot oil – While the oil doesn’t necessarily need to be piping hot, it should be medium to hot. The reason for it is that the longer they stay in the oil, the more they soak up. The oil is at the right temperature if the rice paper sheets are ready in 5 seconds!
      • Choose rice paper wrappers made of 100% rice flour – If you feel that your fried rice paper chips are too delicate to handle and they easily break after grabbing them with tongs, then you must have used a brand which is made partly of rice flour and partly of tapioca starch. Visit our rice paper wrappers guide to read about the differences and how to choose between them.
      • Add seasoning after frying – Never add seasoning before frying. For one since the rice paper sheets are dry the seasoning will not be stuck on them. And secondly, even if by any chance some do stuck, they will likely be burnt and turn bitter due to the high heat.
      • Never soak rice papers before frying – In most rice paper recipes, you need to soak the sheets to be able to roll them. This is probably the only recipe where you shouldn’t. Wet sheets may get crispy, but will definitely not get puffed!
      • Better to cut with scissors than breaking it – I found breaking them apart with my hands resulted was a mess. Small pieces were flying around the kitchen and it was hard to break them into a specific shape. Cutting them with scissors provides a neater result.
      •  

      Video

      Nutrition

      Nutrition Facts
      Fried Rice Paper Chips
      Amount Per Serving (1 serving without seasoning)
      Calories 83 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 3mg1%
      Sodium 163mg7%
      Potassium 23mg1%
      Carbohydrates 17g6%
      Fiber 1g4%
      Protein 3g6%
      Vitamin A 4IU0%
      Calcium 13mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.
      1.2K shares

      Reader Interactions

      Comments

        4.70 from 10 votes (8 ratings without comment)

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      1. Amber

        July 31, 2024 at 11:02 pm

        I am so glad to have found this.
        I have a couple questions.
        Can I make these one day ahead and how do I store them?
        Have you made them without cutting – I want to make them so they are whole like this…
        https://i.pinimg.com/originals/7c/a2/b4/7ca2b4534c51be12d8ad45454b11dbaa.jpg

        Reply
        • Nandor Barta

          August 01, 2024 at 8:00 am

          Hi, You will probably need more oil than we use in the video. You can make them ahead and store, but they will lose some of their crispiness the next day. Let me know how it goes.

          Reply
      2. Olivia

        March 03, 2024 at 12:59 am

        5 stars
        Tried it in the microwave. The plate I had it on shattered into tiny little pieces…

        Reply
        • Emese Maczko

          March 05, 2024 at 9:37 am

          Sorry to hear that Olivia. What kind of plate did you use? I made fried rice paper in microwave several times, but this never happened to me.

          Reply
      3. Roxy

        April 17, 2023 at 12:50 pm

        5 stars
        RE: frying rice paper in air fryer — DON’T DO IT. I tried it and it got sucked up into the heating element. A smoky mess but fortunately, my air fryer survived.

        Reply
        • Emese

          April 18, 2023 at 6:50 am

          Good point. I never made it in an air fryer, will not do it now for sure.

          Reply
          • Stace

            July 16, 2023 at 8:28 pm

            I thought of that, so when I tried it, I put the rice paper between the crisping tray and the wire rack. I cooked it for ten whole minutes and it never really puffed, just got crunchy.

        • laurin ware

          December 17, 2024 at 3:06 am

          I always have the rack above what I’m cooking for this reason. These are great done in the air fryer.

          Reply
        • Rebecca

          January 16, 2025 at 2:27 pm

          I did the same thing and the same thing happened to me! I ended up putting both frying racks in there and sticking it on the bottom rack so it wouldn’t get sucked up to the heating element, but it still wasn’t as good as frying it but I am going to try the microwave method!

          Reply
      4. Annette

        April 03, 2023 at 11:47 pm

        Can I use ghee instead of oil? I love the buttery taste of ghee

        Reply
      5. Sanders

        April 02, 2023 at 7:06 pm

        “Tongs”—thongs are something very different…

        Reply
        • Silvie

          June 12, 2024 at 10:56 pm

          Hey. They said what they said

          Reply
      6. Connie

        June 29, 2022 at 11:59 pm

        Fun and easy. I ate without seasoning.

        Reply
        • Nandor

          June 30, 2022 at 3:41 pm

          I am glad you like it. Try next with some seasoning, my favorite is nutritional yeast.

          Reply

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      Portrait of Emese and Nandi My Pure Plants

      Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

      More about us →

      Reader Favorites

      • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
        Crispy Vegan Orange Chicken (Copycat Panda Express)
      • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
        Crispy Rice Paper Spring Rolls
      • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
        Meaty Vegan TVP Burger (Big Mac Style)
      • Copycat IKEA Veggie Balls

      Hearty stews

      • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
        The Best Hearty Vegetable Stew
      • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
        Vegan Stew with Dumplings
      • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
        Jackfruit Stew (Vegan Beef Stew)
      • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
        Vegan Pot Pie

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