Hello, hello, hello,
How's your Saturday, friends? Mine was (or is still) wonderful. We stayed home and done a lot of chores 😂 Not long after lunch, I successfully passed out and napped for 2 H. Scored!!! I love weekends, as my husband is home to entertain the boys and let this momma nap 😂
I made bacon earlier, hmmmm baco (Eric Forman's voice - That 70s Show). Vegan of course! I like calling them crackers or chips instead actually, but yeah the more common name is vegan rice paper bacon 😁
Because they are suuuupppeerrr easy to make, they are bloody dangerous, for me anyways, like seriously. I like having them often on everything, on stew, on soup, for breakfast, or just to snack as is, you know, as chips 😉
The texture always remind me of cassava chips, so I really like that. I also like having them with peanut sauce, I know, I'm weird 😂
Let's see how I made these crunchy bad boys!
Ingredients
- Vietnamese rice paper (for fresh spring rolls)
Marinade
- 1/2 tbsp maple syrup
- 1 tbsp each molasses and nooch
- 1/2 tsp each of garlic powder, liquid smoke, smoked paprika powder
- 1/2 tbsp low sodium soy sauce
- enough water
How To
- preheat oven to 375 F
- pour a little water (1/4 c) on a plate
- grab one rice paper, quickly soak in water, place on a cutting board
- grab another one, do the same, and stack these two
- brush rice paper with marinade, flip over, and brush this other side as well
- with clean kitchen scissor, cut into strips and place on parchment lined pan (if you cut the strips a little wavy, you would most likely achieve bacon look btw, am too lazy)
- bake seasoned rice paper for 4 minutes, rotate pan and bake for another 3 mins
Ta-daaaaa your spring roll chips are ready 😊
Important Note: obviously adjust for marinade measurement to your liking 😉
Thanks For Looking!
