That’s right! First we explored the sweet and smoky world of Eggplant Bacon, and now we’re moving on to my personal favourite, Rice Paper Bacon! Nothing compares to the satisfying crunch that it delivers. And the preparation is much more quick, therefor you get to eat it sooner! Winner, winner vegan dinner. I feel that this is best used as a topping on a sandwhich, or a topping in general. But it’s also just as good as a snack. I’m eating them right now. Bwahahaha!
Let’s get started. Set the oven to 425 before you do ANYTHING! So most importantly, you need rice paper! This can usually be found in the ethnic food section of your local grocery store. Typically you wouldn’t need to go to a specialty food store for this, unless you’re like me and prefer to anyway. Now, this stuff cracks easily so handle it with care. Fill a large bowl with water, or a baking dish would be the most preferred for this task. Don’t fill it all of the way, just a few inches for dunking the paper. Use your best judgement here as to how far to fill it.
Now, take your paper two sheets at a time. Line them up so that they are evenly meeting along all of their edges. Slowly dip them into the water. Be sure to fully saturate both sheets. When you remove them, smooth them to make sure that the sheets stick together. This is very important! Otherwise you end up with rice paper bubbles. These are still very delicious but not what we’re going for here so stick those babies together!
Next, take kitchen scissors and cut the sheets into thick strips. You could also use a super sharp knife for this but I prefer using scissors. Perhaps it’s the overpowering child in me.
Take a baking sheet, and top it with a roasting rack. Spray that down with some non-stick spray. Whichever type you choose. I like using coconut oil. It just adds that little something extra.
For the marinade, I had a bunch left over from the eggplant. So I just spiced it up with a bit more chipotle, smoked alderwood salt, and maple syrup. If you don’t have a marinade prepared that’s fine. I like using apple cider vinegar, soy sauce, olive oil, maple syrup, smoked paprika, smoked alderwood salt, chipotle powder, and a bit of dark brown sugar. You can omit this if you’re using maple syrup and visa versa.
Take your little strips one by one, and dunk them into the marinade. Leave them for a few seconds to soak up the flavour. Then lay them out on the rack. They are going to shrink so don’t worry about them being too close together. But don’t overlap them because then they will stick and you’ll have Siamese bacon strips. Ooooh exotic.
Once the tray is filled up, slide it on in the oven and roast that suckers for 7-9 minutes. Check them after 7 because they cook pretty quick and we don’t want them to burn!
Let them cool, and they’re yours to do whatever you wish! They should keep for up to a week, but I doubt they’ll last that long once you taste the delicious smoky, sweet, crunchy goodness. MmMmMmmm 🙂
Rice Paper Bacon
6 sheets of Rice Paper
1 tbsp Apple Cider Vinegar
2 tbsp maple syrup
1 tbsp soy sauce
1 tbsp olive oil
1 tsp smoked paprika
1 tsp smoked alder salt
1/4 cup water
- Placing two sheets of rice paper together, dip into water ensuring sheets are fully fused together.
- Using kitchen sheers, cut sheets into thick strips.
- Whisk remaining ingredients together for the marinade.
- Dip the strips into the marine.
- Line on a greased baking rack.
- Bake at 425 for 7-9 minutes. Checking to ensure they don’t burn. (They crisp up quick!)
- Cool and enjoy.