Introducing the perfect appetizer for game day festivities (and beyond): Super Crispy rice paper chips are perfect for dipping the bowl Creamy Avocado Dip (get it?). It’s a party in a recipe!
only 5 ingredients And 10 minutes Essential for this easy, crowd-pleasing snack. Let us show you how we chip ‘n’ dip!
These crispy rice paper chips and avocado dip are inspired by a similar dish at a Japanese-Mexican fusion restaurant called Manta. Although they draw inspiration from two distinct cuisines, they marry together beautifully!
Let’s start with the dive! Combine creamy avocado, tangy lime and a pinch of salt in a food processor Super easy dip everyone Will enjoy (ok, maybe not avocado haters, but do they exist!?) vegan and nut-free friends will all be included in this party.
Then it’s on to the chips! They start with cutting Rice paper wrappers (the kind commonly used in Vietnamese spring rolls) in quarters. Then we fry them in a shallow layer of avocado oil, where they Bloom like magic before your eyes!
Once they puff up, take them out of the pan and sprinkle with salt to taste and optional cayenne pepper for a little heat.
All that’s left is to dip and enjoy!
We can’t wait for you to experience this chip ‘n’ dip miracle! They are:
Super crispy
Totally salty
delicious
Zesty
edible
& very tasty!
It’s the perfect easy appetizer for game day festivities, movie night or a lazy weekend snack.
More game day snacks
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (Environment)
DIP
- 1 ½ medium large Ripe avocados (Cut 1 ½ large avocados yield ~270 grams)
- 1 table spoon Lemon juice
- 1/4-1/2 teaspoon Sea salt
Chips
- 6 (~8 inches each) Rice paper wrappers
- Avocado oil
- 2 pinch Sea salt
- 1 pinch pepper (optional)
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In a food processor, add avocado, lime juice and salt (starting with a small amount). Process on high for about 2 minutes until creamy and smooth, scraping down the sides as needed. Taste and adjust as needed, adding more salt for overall flavor or lime juice for brightness. Place the whipped avocado in a serving bowl and refrigerate while you prepare the chips.
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Meanwhile, using scissors, cut each rice paper sheet into quarters. Set aside.
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Heat 1/8-inch layer of avocado oil in a large rimmed skillet over medium heat. Check if the oil is hot by dipping a corner of the rice paper sheet into the oil – it should bubble immediately.
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Once the oil is hot, add 1-2 pieces of rice paper at a time to the wok. Cook for a few seconds, until completely puffed up. Transfer to a paper towel-lined baking sheet. Repeat with remaining rice paper sheets. When done cooking, dust with salt and pepper (optional). Place chips in a large bowl. Serve the chips with your whipped avocado dip. Enjoy!
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Best when fresh as the dip will discolor and the chips will lose their crispness within 24 hours.
*Nutrition information is a rough estimate calculated with 2 tablespoons of avocado oil and without optional ingredients.
Worship: 1 bhajana Calories: 224 Sugars: 16.4 g Protein: 3.1 g Fat: 17.5 g Saturated Fat: 2.2 g Polyunsaturated Fats: 2.2 g Monounsaturated fats: 11.4 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 349 mg Potassium: 347 mg Fiber: 4.6 g Sugar: 0.8 g Vitamin A: 17 IU Vitamin C: 7 mg Calcium: 10 mg Iron: 0.5 mg