Snacks

Rice Paper Flower Chips

rice paper
¼ cup cooked rice (sticky)
¼ tsp turmeric powder

For cooking: Mild olive oil or coconut oil

Cut the rice paper into circular pieces of two sizes, diameters about 10 cm and 8 cm. The shapes don’t have to be perfect. Cut 5 slits in each circle for petals. Don’t cut all the way to the middle. Mix turmeric into the rice. Place a tiny scoop of rice in the center of the larger rice paper circle. Press the smaller rice paper circle into the center of the larger circle. Place another drop of rice in the center of the smaller circle.

Take a small frying pan or skillet and add oil of your choice, approx 0,5 inch deep. Heat it over medium heat. To test if the oil is warm enough, drop a small piece of rice paper into it. The rice paper should turn white and crispy just in a few seconds. Be careful not to heat the oil too much to prevent the rice paper from browning. Now, use a spatula or tongs to place the rice paper flower into the oil. It will puff in 3-5 seconds. Lift it up and place upside down on a plate or paper towel to drain. Prepare the rest of the flowers in the same way. Finally, sprinkle salt over the flowers and a small amount of black pepper in the center of each blossom. Enjoy on its own as chips or with your favorite dip, such as guacamole.