Crispy Rice Paper Flower Chips

Have you ever tried Rice Paper Flower Chips? They’re irresistibly crispy, airy, and full of flavor! Not only are they incredibly tasty, but they’re also a breeze to make—just rice paper, water, and oil are all you need. To take these chips to the next level, I’ll be sharing a mouthwatering seasoning and dipping sauce that pairs perfectly. Stay tuned!

Recipe

Serving: 12 flower chips
Prep time: 20 minutes
Cook time: 10 minutes

For the rice paper flower chips:
2 pieces beetroot rice paper
2 pieces turmeric rice paper
2 pieces rice paper
½ cup water
3 cups avocado oil, for frying, or replace with other high-smoking-point oil

For the seasonings:
1 teaspoon salt
1 teaspoon white pepper

For the sweet and sour dipping sauce:
1 cup apple juice
2 tablespoons rice vinegar
3 tablespoons ketchup
1 tablespoon honey
1 tablespoon cornstarch
3 tablespoons water

Instructions

1. Prepare the rice paper flower chips:

• Cut the rice paper into quarters. Stack and trim them into round shapes, half of them 3 inches in diameter, and the other half 2 inches in diameter. Make 6 to 8 incisions around the edges.
• Tap a dash of water on the center of a larger piece, place a smaller piece on top, and push it down for a few seconds until they are glued together.

2. Deep-fry the rice paper flower chips:

• In a pot over high heat, pour in the avocado oil (or other high-smoking-point oil), and heat it up to 375 degrees F (or 191 degrees C).
• Place the rice paper flower chips. Fry until crispy, about 10 seconds. Remove and drain on a paper towel-lined plate.

3. Prepare the seasoning and dipping sauce:

• In a small bowl, add the salt and white pepper and mix well. Sprinkle it over the flower chips or serve on the side.
• In a small pot over medium heat, add the apple juice, rice vinegar, ketchup, and honey. Whisk and bring it to a simmer. Pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Whisk until it is thickened. Serve on the side.
• Enjoy!

Notes on the frying oil:

• After frying, if the oil is not cloudy and dark, it can be reused in the future. Let the oil cool to room temperature, then pour it into a glass jar through a coffee filter or piece of cheesecloth. Store in a cool and dry place.
• If the oil is not reusable, throw it away properly. Let it cool to room temperature, and pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink