Description
These crispy rice paper chips are a quick and customizable snack, perfect for any occasion.
Ingredients
- 6–8 rice paper sheets
- Warm water (for soaking)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Rice Paper: Start by filling a shallow dish with warm water. Soak each rice paper sheet in the water for 15–30 seconds, until they become pliable but not soggy. Once soaked, lay them out on a clean towel and gently pat them dry.
- Season: While the rice paper is still damp, evenly sprinkle your chosen seasoning over the surface. Press the seasoning in with clean hands to help it adhere. Let the sheets rest for 1–2 minutes before air frying.
- Air Fry: Preheat your air fryer to 350°F (175°C). Arrange the rice paper sheets in a single layer; a little overlap is fine. Air fry for about 4–6 minutes, or until the edges turn golden brown and crisp. Carefully remove them and cool on a wire rack for around 30 seconds.
- Serve: Break the crispy sheets into chip-sized pieces. For the best crunch, serve immediately. Any leftovers can be stored in an airtight container for up to three days.
Notes
Make sure to use quality rice paper to avoid unpleasant textures. These chips are best enjoyed fresh!