Ingredients:

  • 6 to 8 sheets (approx. 2 oz / 56g) Vietnamese rice paper
  • 2 cups (480ml) neutral oil for frying
  • 1/2 cup (120ml) warm water
  • 1 tsp (5g) fine sea salt
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) ground sugar

Instructions:

  1. Use kitchen shears to cut each rice paper sheet into quarters or smaller triangles.
  2. Quickly dip one piece of rice paper into the warm water for 1–2 seconds until damp but not floppy.
  3. Let the excess water drip off for a second to prevent oil splatters.
  4. Heat the neutral oil in a pot until it reaches 350°F–375°F (175°C–190°C).
  5. Carefully slide one piece of damp rice paper into the oil.
  6. Immediately remove the chip with tongs once it has expanded (usually within 3–5 seconds) and is barely turning pale golden.
  7. Place the puffed chips on a paper towel-lined tray for 10 seconds to remove surface oil.
  8. While still hot, toss the chips in a large bowl with the combined salt, garlic powder, and smoked paprika.
  9. Shake gently to ensure the seasoning adheres to the puffed surface.