4 Serves
74 Mins
Using kitchen scissors, cut the rice paper sheets into triangular or rectangular chip-sized pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B5
0 mg / 5 mgFolate
0 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
2 mg / 4,700 mgSodium
295 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot until it reaches approximately 175°C.
Carefully drop a few rice paper pieces into the hot oil. They will puff up almost instantly, usually within 2-3 seconds.
Remove the chips immediately using a slotted spoon and drain them on paper towels to remove excess oil.
While still warm, lightly sprinkle the chips with salt to taste.
3
g11
g0
g
