Crispy Rice Paper Flower Chips

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Have you tried Rice Paper Flower Chips? They are extremely crispy, airy, and tasty. On top of that, they are super quick and easy to make. All you really need are rice paper, water, and oil. To pair with the chips, I’ll also share with you a delicious seasoning and dipping sauce. Stay tuned


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

To 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 another 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.
To 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 in the rice paper flower chips. Fry until crispy, about 10 seconds. Remove and drain on a paper towel-lined plate.
To 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

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