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Crispy Rice Paper Chips Recipe

This Crispy Rice Paper Chips Recipe delivers light, airy, and perfectly crunchy chips in minutes using simple pantry ingredients. These gluten-free, quick, and customisation chips can be deep-fried, baked, or air-fried for the ultimate homemade snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 10 round rice paper sheets standard spring roll wrappers
  • 2 –3 cups neutral oil for deep frying or 2–3 tablespoons neutral oil (for brushing if baking or air frying)
  • 1 teaspoon fine sea salt adjust to taste
  • Optional Seasonings choose as desired:
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder or chili flakes
  • 1 tablespoon toasted sesame seeds
  • ½ teaspoon lime zest

Instructions
 

Method 1: Deep Fry (Crispiest & Fastest)

  • Prepare the Rice Paper:
  • Using kitchen scissors or a sharp knife, cut each rice paper sheet into 6–8 triangles or desired shapes.
  • Heat the Oil:
  • In a deep pot, heat 2–3 inches of neutral oil to 350°F (175°C).
  • Fry in Batches:
  • Carefully place 5–6 pieces into the hot oil. They will puff within seconds. Fry for 10–20 seconds until fully puffed and lightly golden.
  • Remove & Drain:
  • Transfer immediately to a paper towel-lined plate to remove excess oil.
  • Season While Hot:
  • Sprinkle salt and any optional seasonings over the warm chips so they stick evenly.
  • Cool & Serve:
  • Allow to cool completely before serving for maximum crunch.

Method 2: Oven-Baked

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut rice paper into desired shapes.
  • Lightly brush both sides with oil.
  • Arrange in a single layer without overlapping.
  • Bake 6–9 minutes until crisp and lightly golden.
  • Remove, season immediately, and cool completely.

Method 3: Air Fryer

  • Preheat air fryer to 360°F (180°C).
  • Cut rice paper and lightly brush with oil.
  • Place in a single layer in the basket.
  • Air fry 3–5 minutes until puffed and crisp.
  • Remove and season immediately.

Notes

  • Always season chips while they are still warm for better flavour adhesion.
  • Do not overcrowd during frying or air frying; this prevents even crisping.
  • Store in an airtight container at room temperature for up to 3–4 days.
  • If chips soften, reheat in a 300°F oven for 3–5 minutes to restore crispness.
  • For sweet chips, sprinkle with cinnamon sugar instead of savory seasonings.
  • These chips pair beautifully with guacamole, hummus, salsa, or creamy dips.