CRISPY RICE PAPER BACON
Serves 8 to 10 (makes about 40 pieces)
Use it however you’d use bacon — in a BLT, crumbled onto salads and alongside eggs.
MAKE AHEAD: The roasted strips can be refrigerated in an airtight container for up to one week.
Adapted from “Food Is the Solution: What to Eat to Save the World — 80+ Recipes for a Greener Planet and a Healthier You,” by Matthew Prescott (Flatiron Books, 2018).
1/4 cup extra-virgin olive oil 6 tablespoons low
sodium tamari 1 teaspoon maple syrup 1 teaspoon liquid smoke
1/4 cup nutritional yeast 2 teaspoons Spanish smoked paprika (sweet or hot)
1 teaspoon granulated
garlic (garlic powder) 1 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 10 sheets spring-roll ricepaper wrappers
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone liners.
Whisk together the oil, tamari, maple syrup, liquid smoke, nutritional yeast, smoked paprika, granulated garlic, onion powder and black pepper in a shallow baking dish until well incorporated. This is your marinade.
Use a very sharp knife or kitchen shears to cut all the rice paper wrappers into long, 1-inch-wide strips. This is a little tricky, and your sheets may crack (especially if your knife isn’t sharp), but it doesn’t matter if the strips are ragged or if you end up with some half-pieces.
Set up a large workspace with the marinade, the baking sheets and a wide bowl or pie plate of roomtemperature water.
Pair 2 rice-paper strips of roughly the same shape and size, holding them together. Dip them briefly in the water, which should cause them to lightly stick together. Squeegee the excess water off them with your fingers.
Dip the doubled strip through the marinade, gently, coating front and back. Let the excess drip off, then place on a baking sheet. Repeat until all the strips and have been dipped (using a brush as needed as you get to the end of the marinade). Line them up on the sheets as close as possible without overlapping.
Roast (middle rack) the strips until they bubble and curl in spots and start to feel crisp on the edges, 8 to 10 minutes. Be careful: They can quickly go from crispy to burnt. (If you want them a little chewier, take them out a minute earlier.)
Eat warm, or transfer the slices to a wire rack to cool before storing.
Nutrition | Per serving (based on 10): 100 calories, 2 g protein, 9 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 510 mg sodium, 0 g dietary fiber, 1 g sugar