Crispy Rice Paper Nori Chips with Sea Salt & Togarashi Tips, FAQ & printable recipe

Tips for success

For the best texture, serve these chips immediately after frying. They are at their peak crispness right out of the oil.

If you need to hold them for a short time, keep them on a wire rack in a low oven (200°F) for up to 15 minutes, but they are best enjoyed fresh. The chips can also be broken into smaller pieces and used as a crunchy topping for salads or soups.

Experiment with different seasonings: try a sprinkle of furikake, a drizzle of honey, or a squeeze of lime juice over the finished chips.

You can also add a pinch of garlic powder or onion powder to the salt mixture. For a spicier version, increase the togarashi or add a few drops of hot sauce to the sweet chili dipping sauce.

Variations

• Spicy Mayo Dip: Stir together 1/4 cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice for a creamy, spicy dip. Serve alongside the sweet chili sauce for extra heat.
• Sesame-Soy Glaze: Brush the hot chips with a mixture of 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Sprinkle with sesame seeds and serve with extra soy sauce for dipping.
• Cheesy Nori Chips: After frying, sprinkle the chips with 2 tbsp grated Parmesan cheese and a pinch of garlic powder. The warm oil helps the cheese melt slightly, creating a savory, umami flavor.
• Sweet Cinnamon Sugar: For a dessert version, omit the salt and togarashi, and instead dust the hot chips with a mixture of 2 tbsp sugar and 1/2 tsp ground cinnamon. Serve with a chocolate or caramel dipping sauce.

Storage and make-ahead

Fridge

Store leftover chips in an airtight container at room temperature for up to 2 days. Do not refrigerate, as moisture will make them lose crispness.

Freezer

Freezing is not recommended as the chips will become soggy upon thawing.

Reheat

To re-crisp, place chips on a baking sheet in a 300°F (150°C) oven for 5 minutes. Watch carefully to avoid burning.

Store any leftover chips in an airtight container at room temperature for up to 2 days. To re-crisp, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes. They will lose some of their initial crunch but are still tasty.

The laminated rice paper squares can be cut and stored in an airtight container at room temperature for up to 2 hours before frying. Do not refrigerate, as moisture can make them sticky. Fry just before serving for the best texture.

Serving ideas

Serve these crisps as an appetizer or snack at parties, game nights, or as a fun side to Asian-inspired mains. They pair wonderfully with a cold beer or a crisp white wine.

The sweet chili sauce is a classic accompaniment, but you can also offer soy sauce, spicy mayo, or a citrusy dipping sauce.

For a more substantial snack, serve the chips with a bowl of guacamole or hummus. They also make a great topping for noodle soups or salads, adding a satisfying crunch.

If you have leftovers, crush them and sprinkle over rice dishes for extra texture.

Frequently asked questions

Recipe card

Crispy Rice Paper Nori Chips with Sea Salt & Togarashi

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 8 sheets Vietnamese rice paper
• 4 sheets sushi nori seaweed
• 1 egg white, beaten
• Neutral frying oil, such as vegetable or canola, for frying, to taste
• 1 tsp fine sea salt flakes
• 1/2 tsp togarashi chili powder
• Sweet chili dipping sauce, for serving

Instructions

1. Place a sheet of rice paper on a clean work surface. Using a pastry brush, coat the entire surface with a thin, even layer of beaten egg white. Lay a sheet of nori on top, pressing gently to adhere. Repeat with the remaining rice paper and nori, making 4 laminated sheets. Using kitchen scissors, cut each laminated sheet into 2-inch squares. You should have about 8 squares per sheet, 32 total.
2. Pour about 1 inch of neutral frying oil into a deep skillet or pot. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 375°F (190°C). Adjust the heat to maintain the temperature.
3. Carefully drop a few rice paper squares into the hot oil, making sure not to overcrowd the pan. Fry for about 3 seconds, until they puff up and turn crisp and lightly golden. Use tongs to lift them out and transfer to a wire rack set over a baking sheet. Repeat with the remaining squares.
4. While the chips are still warm on the wire rack, sprinkle them evenly with the fine sea salt flakes and togarashi chili powder. Toss gently to coat, if desired, but be careful not to break the chips.
5. Arrange the seasoned crisps on a serving platter. Serve immediately with a bowl of sweet chili dipping sauce on the side for dunking.

Contains: eggs, fish, soy, gluten

Estimated nutrition per serving

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Automatic estimate from the ingredient list, not laboratory-verified.