Crispy Rice Paper Nacho Chips
Equipment
Ingredients
Main Ingredients
rice paper sheets (dry)
3 piece
eggs (whole)
2 piece
egg white (liquid)
1 piece
onion powder (powder)
1 tsp
garlic powder (powder)
1 tsp
paprika (powder)
1 tsp
chili powder (powder)
0.5 tsp
salt (granular)
0.5 tsp
black pepper (ground)
0.25 tsp
cheddar powder (powder)
3.5 tbsp
Instructions
Preheat oven
Preheat the oven to 200°C for even baking.
Cut rice paper
Cut each rice paper sheet into small triangles using a sharp knife.
Prepare egg wash
Whisk together whole eggs, egg white, and all seasonings until well combined.
Coat rice paper triangles
Dip each rice paper triangle in the egg mixture and place on parchment-lined baking sheet.
Bake chips
Bake rice paper triangles for 8 minutes until golden and crispy. Work in batches if needed.
Season with cheddar powder
While chips are still hot, toss them in cheddar powder until evenly coated.
Serve
Enjoy your crispy rice paper nacho chips immediately while warm and crunchy.
Original recipe
Storage
Best enjoyed fresh. Store in airtight container to maintain crunch.
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