When I first saw the idea of rice paper bacon online, I was intrigued. But even though I tried multiple recipes, the results were always disappointing. The potential was there though, so I just kept making adjustments and tweaking various ingredients until finally, on the 16th attempt… I had it: THE PERFECT RICE PAPER BACON!

Does it taste exactly like bacon? Well… it’s reminiscent of bacon in its salty, smoky sweetness, but no one can deny- the delicate, shattering CRUNCH is the most impressive feature of all! So if you want add a sweet and salty crunch to your vegan BLT, or a crispy smoky crumble on top of a tofu scramble, this PERFECT RICE PAPER BACON is at your service!

The technique used to make this version is a little different than many of the recipes out there, so I’ve included plenty of photos to help you visualize this new and improved process. (And frankly, this version is A LOT easier and much more efficient than all the others too.)

STEP ONE:
You’ll need some RICE PAPER. (Yes, this is the same rice paper you use to wrap spring or summer rolls.) I bought my rice paper from World Market (In the specialty food section.) but I’ve also seen it from time to time in the Asian section of some higher end grocery stores, or at an Asian Market.  It looks something like this:

STEP TWO:
Take 2 sheets rice paper and stack them with the rough sides together. Using a clean pair of scissors (I run my scissors through the dishwasher first) cut the 2 sheet stack of rice paper into 1 inch wide strips.

STEP THREE:
Place the rice paper strips into the marinade, turning them over several times to make sure the strips are completely covered with the liquid. Allow strips to sit in the marinade for 1-2 minutes. (Strips will be slightly pliable, but still firm. – Be sure not to leave them soaking so long that they get soggy or flimsy.)

STEP FOUR:
Take the strips out of the marinade and find its twin (matching strip of similar size and shape). Place the two matching strips together and press them together so they stick to each other, and become one strip. You’ll leave some of the marinade on the strips (and in between the strips) but do wipe off any excessive marinade from the outside with your fingers so it’s not just dripping off. Lay the strips on a parchment lined baking sheets, leaving some space between each strip, so there is room for them to crisp in the oven.

STEP FIVE:
Bake at 365 degrees for 6-8 minutes, or just until the strips begin to brown on the ends. (Watch closely, because they can go from brown to black VERY QUICKLY. (DO NOT let them burn, or they will have a really nasty taste.)

STEP SIX:
Remove baking sheet from the oven and let bacon cool completely by removing the parchment to a cooling rack.  The strips will continue to crisp further as the bacon cools. (The flavor is strong at first, but mellows and improves the longer the bacon sits.) Serve immediately, or store cooled bacon in a zip-lock bag or airtight container in the refrigerator for up to one week, or in the freezer for up to a month.

PERFECT RICE PAPER BACON is delicious on a BLT, but be sure to add the bacon to the sandwich JUST BEFORE SERVING, as it will absorb moisture from the other ingredients and become soft and soggy, if left sitting too long on the sandwich.

Rice paper bacon is also delicious served crumbled over a baked potato, or on a chickpea flour “omelette,” etc.  Or just EAT IT!!! CRUNCH, CRUNCH, CRUNCH!