Crispy Rice Paper Flower Chips
Crispy Rice Paper Flower Chips are light, airy rice paper snacks that puff into beautiful flower shapes and pair perfectly with a sweet and sour dipping sauce.
Ingredients
For the rice paper flower chips
- 2 sheets beetroot rice paper
- 2 sheets turmeric rice paper
- 2 sheets rice paper
- ½ cup water
- 3 cups avocado oil, for frying, or another high-smoking-point cooking 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, for slurry
- 3 tablespoons water, for slurry
Instructions
- To prepare the flower chips, use kitchen shears to cut each rice paper sheet into quarters. Trim each piece into a round shape, making half about 3 inches in diameter and the other half about 2 inches. Using the kitchen shears, make 6 to 8 shallow cuts around the edges, leaving the center intact, to create 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.
- To fry the flower chips, in a deep pot over high heat, heat the cooking oil to 375°F (191°C). Carefully place the flower chips into the oil and fry for about 10 seconds until puffed and crispy. Transfer to a paper towel-lined plate.
- To make the seasoning, in a small bowl, combine the salt and white pepper until evenly mixed.
- To make the sweet and sour dipping sauce, in a small pot over medium heat, combine the apple juice, rice vinegar, ketchup, and honey. Bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry. Stir the slurry into the sauce and whisk until thickened. Transfer to a serving bowl.
- To serve, sprinkle the flower chips with the salt and pepper seasoning or serve it on the side. Serve with the sweet and sour dipping sauce for dipping.
Video
Notes
- Use colored rice paper: Beetroot and turmeric rice paper create beautiful flower chips that are perfect for entertaining.
- Don't skip the petal cuts: The shallow cuts allow the rice paper to bloom into flower shapes when fried.
- Use just enough water: A small amount is all you need to seal the layers together.
- Keep the oil hot: Maintaining 375°F (191°C) helps the chips puff quickly and evenly.
- Season while warm: The seasoning sticks much better while the chips are still hot.
- Air-fry option: Lightly spray the flower chips with cooking oil and air-fry at 375°F (190°C) until puffed and crispy.
- Reuse frying oil safely: If the oil remains clear and light in color, strain and store it in a sealed jar for future use.
- Discard oil properly: Allow the oil to cool completely before disposing of it in a sealed container. Never pour oil down the drain.