Crispy Rice Paper Flower Chips

Crispy Rice Paper Flower Chips are a visually stunning snack that comes together with just rice paper, water, and oil. Whether you use beetroot, turmeric, or plain rice paper, these airy chips puff up into delicate floral shapes that are perfect for snacking or dipping. To take them to the next level, pair them with a savory seasoning blend and a sweet and sour dipping sauce—it’s a flavor combo you won’t forget!

Recipe

Serves: 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 each rice paper sheet into quarters.
• Trim each piece into a round shape—half of them 3 inches in diameter, the other half 2 inches.
• Make 6 to 8 shallow incisions around the edge of each round to mimic flower petals.
• Lightly dab the center of a larger round with water, place a smaller round on top, and press gently for a few seconds to seal them together.

2. Deep-fry the rice paper flower chips

• In a deep pot over high heat, heat avocado oil to 375°F (191°C).
• Carefully place the flower chips into the oil. Fry for about 10 seconds or until they puff and turn crispy.
• Remove and drain on a paper towel-lined plate.

3. Prepare the seasoning and dipping sauce

• Mix salt and white pepper in a small bowl. Sprinkle over the flower chips or serve on the side.
• In a small pot over medium heat, combine apple juice, rice vinegar, ketchup, and honey. Bring to a simmer.
• Add the cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water) and whisk until thickened.
• Transfer to a bowl and serve as a dipping sauce.

Tips & notes

• For best visual contrast: Use a mix of beetroot, turmeric, and plain rice paper for a colorful variety of chips.
• Cutting the petals: Incisions allow the chips to fan out beautifully when fried—don’t skip this step.
• Oil temperature matters: Make sure your oil reaches 375°F (191°C) before frying. Too low and the chips won’t puff; too hot and they may burn.
• Season while hot: Sprinkle the seasoning while the chips are still warm so it sticks better.
• Reuse your frying oil: If it’s still clear and light, let it cool, strain it through a coffee filter or cheesecloth, and store in a clean jar.
• Discard oil properly: Once cool, pour it into a non-breakable container with a lid and dispose of it in the trash. Never pour used oil down the drain.