Fried 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.
Servings 4 servings
Calories 83kcal
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
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.
Video
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.
Nutrition
Serving: 1serving without seasoning | Calories: 83kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 163mg | Potassium: 23mg | Fiber: 1g | Vitamin A: 4IU | Calcium: 13mg | Iron: 1mg