Rice Paper Chips

When I think of rice paper, I think mainly of fresh, veggie-packed Vietnamese spring rolls. But it turns out that those thin, translucent wrappers are incredibly versatile. Our Test Kitchen developed a clever way to use up a package of rice paper wrappers by cooking them in an air fryer until they become crispy, perfectly puffed chips. Rice paper chips are an irresistibly crunchy, healthy snack you can eat by the handful, but they’re also great for sprinkling over salads or soups for extra texture.

If you love salty, chip-style snacks, these rice paper chips are a lighter way to satisfy that craving. Because they’re air-fried, you get plenty of crunch with less fat than traditional chips. Once they’re golden and crisp, toss the warm rice paper chips with a savory blend of salt, garlic, paprika and pepper, or try any seasoning mix you love.

Ingredients for Rice Paper Chips

• Rice papers: Rice paper is a thin, translucent wrapper made from rice flour, water and a little salt. Look for 8-inch round sheets in the international aisle of most grocery stores, or in Asian markets. The papers start out brittle, but a quick dip in water softens them just enough to be stacked and cut into chips. As they cook, steam forms between the layers, creating airy pockets that help the chips puff up light and crispy.
• Spices: A simple mix of everyday spices—salt, pepper, garlic powder and paprika—gives these chips a warm, savory flavor. Rice paper chips are a blank canvas for seasoning, so feel free to get creative with other seasonings. See the Variations section below for some ideas.

Directions

Step 1: Soften the rice paper

Preheat the air fryer to 375°F. Fill a shallow bowl or dish with water. Soak one rice paper wrapper in the water just until it’s pliable, about 10 to 15 seconds (depending on the thickness of the paper). Lift it out and let the excess water drip off.

Editor’s Tip: Don’t soften all the rice papers at once. They become sticky and delicate as they sit, which makes them tricky to handle. For best results, work in pairs: soak two sheets, stack, cut, and then repeat with the remaining pieces.

Step 2: Stack and cut the soaked papers

Place one softened rice paper on a clean work surface. Repeat the soaking process, then stack the second piece on top of the first to create a double layer. Using a pizza cutter, cut the stacked papers into 2-inch squares. Repeat with the remaining rice paper.

Editor’s Tip: Stacking two pieces of rice paper produces a puffed-style chip that’s crispy on the outside with an air pocket in the middle.

Step 3: Air-fry the chips

Working in batches, arrange the rice paper pieces in a single layer in the air-fryer basket. Spray them lightly with cooking spray. Cook them for five to seven minutes or until they’re lightly browned, puffed and crispy.

Editor’s Tip: Air fryers vary, so start checking at five minutes. If some pieces puff faster than others, remove the crisp ones and cook any softer ones for another minute or two.

Step 4: Season the chips

In a small bowl, stir together the salt, garlic powder, paprika and pepper. While the chips are still warm, gently toss them with the seasoning mixture. Serve them right away for maximum crunch.

Editor’s Tip: Warm chips hold onto seasoning better, so toss them together as soon as they come out of the air fryer.

Recipe Variations

You can flavor your rice paper chips with other seasonings to recreate your favorite chip flavors. Once they’re crisp and warm from the air fryer, try tossing them with one of these easy seasoning blends:

• Ranch: Sprinkle the chips with ranch dressing mix for a tangy, herby snack similar to sour cream and onion chips.
• Barbecue: Toss them with your favorite barbecue seasoning mix for a sweet-and-smoky flavor just like that of classic barbecue potato chips. You can also make your own barbecue blend with smoked paprika, brown sugar, garlic powder, onion powder and a pinch of salt.
• Chili-lime: Toss the chips with chili powder and a pinch of lime zest for a smoky, zesty kick.
• Everything bagel: Sprinkle the chips with everything bagel seasoning for a savory, crunchy mix of garlic, dried onion, sesame and poppy seeds.
• Cheesy: Add finely grated Parmesan and a pinch of garlic powder for a savory, cheesy snack. For a plant-based option, use nutritional yeast for a cheesy flavor that’s dairy free. Note that rice paper chips dusted with real cheese need to be eaten right away.
• Taco: Toss the chips with store-bought taco seasoning for a bold Tex-Mex flavor.
• Cinnamon sugar: For a sweet snack, sprinkle the warm chips with a mix of ground cinnamon and sugar. In the fall, try pumpkin pie spice for a cozy seasonal twist.

How to Store Rice Paper Chips

Let the rice paper chips cool completely, then store them in an airtight container at room temperature. They may soften over time, but you can pop them back in the air fryer for a minute or two to crisp them up again.

How long do rice paper chips last?

Rice paper chips will keep for one to two days at room temperature. They tend to lose some crispness as they sit, so for the best texture, enjoy them soon after air-frying them.

Rice Paper Chip Tips

Why do you need to dip rice paper in water first?

Rice paper is dry and brittle right out of the package, so rice paper recipes usually start with a quick dip in water to soften the sheets so that they can be stacked and cut. The brief soak also helps the chips puff and crisp perfectly in the air fryer.

How else can you make rice paper chips?

No air fryer? No problem! You can still make perfectly crispy rice paper chips in the oven or on the stovetop. Frying them on the stovetop uses more oil, so the chips won’t be quite as light, but they’ll still be crispy and delicious.

To make baked rice paper chips, preheat the oven to 375° and arrange the softened rice paper squares in a single layer on a parchment-lined baking sheet. Lightly mist them with cooking spray and bake them for five to seven minutes or until they’re puffed, lightly browned and crispy. They can burn quickly, so keep an eye on them.

To pan-fry them, heat a thin layer of neutral oil in a skillet until it shimmers. Carefully slide the chips into the skillet and fry them until they’re puffed and lightly golden, about 30 seconds per side. Drain them on paper towels and season them while they’re warm.