Ingredients:

  • 6-8 sheets (115g) rice paper rounds
  • 2 tbsp (30ml) avocado oil
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (0.5g) cayenne pepper

Instructions:

  1. Fill a shallow bowl with room-temperature water. Dip one sheet of rice paper for 2-3 seconds until pliable but still slightly firm.
  2. Lay the dampened paper on a clean surface and use kitchen shears to cut it into triangles or strips.
  3. Lightly spray the rice paper pieces with avocado oil to ensure seasoning adheres and to achieve a mahogany color.
  4. Place the pieces in the air fryer basket in a single layer, ensuring they do not overlap.
  5. Air fry at 380°F (193°C) for 3-5 minutes until the chips have puffed up and shifted from translucent to an opaque, pale gold.
  6. Immediately transfer the hot chips into a large bowl.
  7. Sprinkle the seasoning mix (salt, garlic powder, smoked paprika, and cayenne) over the chips and toss gently to coat.