Crispy Rice Paper Nachos
34Min
2Servings
185Cal
EasyLevel
VegetarianGluten freeKid friendlyvegetariangluten-free
#low-calorie#crispy#protein-rich#oven-baked
Equipment
oven
knife
cutting board
bowl
whisk
baking sheet
parchment paper
plate
Ingredients
Main Ingredients
rice paper
3 sheets
eggs
2 pcs
egg white
1 pcs
cheddar cheese powder
3.5 tbsp
onion powder
1 tsp
garlic powder
1 tsp
paprika
0.5 tsp
chili powder
0.25 tsp
salt
0.25 tsp
black pepper
0.125 tsp
Instructions
1
Preheat oven
Preheat oven to 200°C
10 min200°C
2
Cut rice paper
Cut rice paper sheets into small triangles
5 min
Use sharp knife or kitchen scissors for clean cuts
3
Prepare egg mixture
Whisk together eggs, egg white, and all seasonings
3 min
Mix thoroughly to ensure even distribution of spices
4
Coat rice paper triangles
Dip rice paper triangles in egg mixture and place on parchment-lined baking sheet
5 min
Work in batches if needed to avoid overcrowding
5
Bake nachos
Bake rice paper triangles for 8 minutes until crispy
8 min200°Ctimer 8 min
You may need to bake in multiple batches to fit all triangles
6
Season nachos
Toss baked triangles in cheddar cheese powder
2 min
Toss gently while triangles are still warm for better adhesion
7
Serve
Serve immediately and enjoy
1 min
Best enjoyed fresh and crispy
Original recipe
Storage
Fridge: 1 days
Reheat: Oven 180°C for 3-4 minutes to restore crispiness
Best enjoyed immediately. Leftovers lose crispiness but can be briefly reheated
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