Rice Paper Bacon
This Rice Paper Bacon is a fun, crispy, and smoky treat that adds a delightful crunch to my morning avocado toast. I love how easy it is to whip up with just...
I’ve always had a soft spot for crispy smoked tempeh, and when I went vegan, I thought I’d have to say goodbye to that satisfying crunch.
But then I discovered rice paper!
This recipe has become a staple for me, especially on lazy Sunday mornings.
It’s amazing how something so simple can elevate a dish and fill my kitchen with a delicious aroma.
I usually make a big batch and keep it on hand for salads or sandwiches throughout the week!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Rice paper is a great base here because it gets wonderfully crispy in the oven. Feel free to experiment with different flavors in the marinade—sometimes I add a bit of chili powder for a kick! Just remember to keep it plant-based.
Tips & Notes
- •I love to experiment with the marinade—sometimes I add a little maple syrup for sweetness or even some sriracha for heat!
- •If you're feeling fancy, try adding some nutritional yeast to the marinade for a cheesy flavor.
Recipe Variations
- •Sometimes I’ll sprinkle on some sesame seeds before baking for an extra crunch.
- •You can also try adding a pinch of cayenne pepper for a spicy twist!
Storage & Freezing
Store any leftover Rice Paper smoked tempeh in an airtight container in the fridge. They’ll keep for about 3-4 days, but I recommend reheating them in the oven to bring back their crunch!
Frequently Asked Questions
Can I use other types of paper?
I wouldn't recommend it! Rice paper is unique in how it crisps up. Other papers just won’t give you that same texture.
How do I store leftover Rice Paper smoked tempeh?
If you have any leftovers (which is rare!), store them in an airtight container in the fridge. They’ll stay crispy for a couple of days. Just reheat them in the oven for a few minutes to regain that crunch.
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This Rice Paper Bacon is a fun, crispy, and smoky treat that adds a delightful crunch to my morning avocado toast. I love how easy it is to whip up with just...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a bowl, combine the liquid smoke, soy sauce, maple syrup, smoked paprika, garlic powder, and black pepper. Mix well.
- 3
Take a rice paper sheet and briefly soak it in warm water until it’s pliable, about 10-15 seconds. Don’t let it get too soft.
- 4
Remove the rice paper from the water and let excess water drip off. Place it on a cutting board.
- 5
Brush one side of the rice paper with olive oil, then spread a thin layer of the marinade mixture over the oiled side.
- 6
Cut the rice paper into strips or leave it whole, depending on how you want to use it.
- 7
Place the prepared rice paper on the lined baking sheet, oiled side up. Repeat with the remaining sheets.
- 8
Bake in the preheated oven for 10-15 minutes, or until crispy and golden brown. Keep an eye on them as they can burn quickly!
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