This is the easiest chips recipe Ive seen. Its incredible fast and so satisfying to make. They are pure crunch and you can tailor the seasoning to fit your taste perfectly.

Ingredients

• rice paper
• neutral tasting heat resistant oil (I used rapeseed oil)

Instructions

You can use full rice paper sheets though I would suggest to cut them into quarters. Heat a pan with oil in it. The oil must cover the whole bottom and should reach between 230 and 250 degrees.

If you cant measure the heat, just wait until the oil starts steaming. Drop in one piece of rice paper. If the temperature is high enough it should pop within 2-5 seconds. Get the chips out, let it rest on a paper towel for a bit while frying the next one.

Seasoning: You can season the chips with whatever you want. Only salt also works fine. I have not yet figured out the best seasoning, though I really enjoyed salt (1/4 tbsp), paprika powder (1 tbsp) and garlic powder (1/4 tbsp).

Tips

You can use a lot of oil or just a bit. It is important that the oil fully covers the bottom of the pan. I found that placing the rice paper on top of the oil will result in less fat chips, though the tend to roll up more than letting the rice paper fully dive into the oil.