Crispy Rice Paper Nori Chips with Sea Salt & Togarashi

These crispy rice paper nori chips are the ultimate quick snack: rice paper and nori are laminated with egg white, cut into squares, and flash-fried for just 3 seconds until they puff into airy, shatteringly crisp bites.

A sprinkle of sea salt and togarashi adds salty, spicy flavor, and a dunk in sweet chili sauce makes them irresistible. Ready in under 20 minutes, they're perfect for parties, movie nights, or whenever a crunchy craving hits.

This recipe turns two pantry staples—rice paper and nori—into a spectacularly crunchy snack that looks and tastes like something from a fancy bar snack menu. The technique is simple: brush rice paper with egg white, press on a sheet of nori, cut into squares, and fry in hot oil for a few seconds.

The rice paper puffs up dramatically, creating a light, crackly texture that's incredibly satisfying. Seasoned with sea salt and togarashi, and served with sweet chili sauce, these crisps are a fun, fast, and utterly addictive treat.

Ingredients

Why this recipe works

The magic here is the hot oil: at 375°F (190°C), the rice paper's starch rapidly expands and dehydrates, creating a puffed, bubbly structure that is incredibly light and crisp.

The egg white acts as a glue, bonding the nori to the rice paper so the two layers fry as one, with the nori contributing its savory, oceanic flavor and deep green color. The result is a chip that is both delicate and sturdy enough to hold up to dipping.

Frying for only 3 seconds is key. Any longer and the chips would brown and become tough; at the right temperature, they puff instantly and turn a pale golden color. Draining on a wire rack, rather than paper towels, keeps the chips crisp by allowing air to circulate on all sides. Seasoning while warm ensures the salt and spice adhere to the surface, giving every bite a balanced, savory kick.

Notes and substitutions

Use Vietnamese rice paper, which is sold in round sheets and is specifically designed for frying. The sheets should be dry and pliable; if they are brittle, they may crack when cutting. Nori sheets come in various sizes; if they are larger than the rice paper, trim them to fit. The egg white should be beaten lightly to break up the whites, making it easier to brush on in a thin, even layer.

For frying, choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. A deep-fry thermometer is essential for maintaining the correct temperature.

If you don't have togarashi, you can substitute a pinch of cayenne pepper or red pepper flakes mixed with a little paprika. Sweet chili sauce is the classic accompaniment, but you could also serve with soy sauce or a spicy mayo.

• togarashi chili powder: Use 1/4 tsp cayenne pepper plus 1/4 tsp smoked paprika for a similar heat and color.
• sweet chili sauce: Serve with soy sauce mixed with a little honey or maple syrup.
• neutral frying oil: Use peanut oil or sunflower oil for frying.
• fine sea salt flakes: Use flaky kosher salt or Maldon salt.

Equipment

• Pastry brush
• Kitchen scissors
• Deep skillet or pot for frying
• Deep-fry thermometer
• Tongs
• Wire rack
• Paper towels