Recipe: Insanely Good Rice Paper Bacon! (vegan, gluten free)
Breakfast and BrunchINSANELY GOOD RICE PAPER BACON
"Yes, bacon made from rice paper, the very same circular sheets you use to make cold spring rolls. Rice paper bacon hit the internet and took it by storm, and there is one very clear reason why: It's insanely good! It's by far the closest thing to traditional bacon I have ever encountered. Crispy, chewy, and smoky, all of the flavor friends are here to have a party in your mouth."
30 minutes or less - less than 10 ingredients - gluten free
Prep time: 15 minutes
Cook time 10 minutes
Makes about 12 slices
You can double or triple the recipe as needed.
3 Tbsp nutritional yeast
2 Tbsp light oil (such as canola or vegetable)
1 Tbsp soy sauce (gluten-free, if preferred)
1/2 tsp liquid smoke
1/2 tsp maple syrup
1/4 tsp smoked paprika
1/4 tsp garlic powder
6 sheets of extra-large rice paper
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small casserole dish, mix everything except the rice paper together to make a marinade.
Take three sheets of the rice paper, very quickly run them under water, and then place them on top of each other. Let them sit for about 30 seconds to stick together. Use a large knife or kitchen scissors to cut them into strips about 2-inches wide. Now dunk each strip in the marinade. Use your finger to wipe the excess marinade off. To get the ultimate crispy and chewy texture, leave some parts with more marinade and some with less. Lay the strip on the prepared baking sheet. Repeat with the remaining strips. When you run out of strips, repeat the process with the other three sheets of rice paper.
Bake for 8-10 minutes, until the bacon bubbles and has browned up nicely.
Once cooked, the rice paper bacon will keep in an airtight container in the fridge for a few days. If it softens, you can crisp it back up by tossing it in a frying pan, over medium heat, for a few minutes.
COOL TIP:
1 love using three layers of rice rarer because I think that gives the perfeet combo of crispy and chewy for a crispier bacon, use two sheets, and for all chew (more on the jerky side of things), use four sheets.
Used by permission to Recipelink.com from Clarkson Potter
Source: Fuss-Free Vegan - 101 Everyday Comfort Food Favorites, Veganized by Sam Turnbull - Creator of It Doesn't Taste Like Chicken blog
"Yes, bacon made from rice paper, the very same circular sheets you use to make cold spring rolls. Rice paper bacon hit the internet and took it by storm, and there is one very clear reason why: It's insanely good! It's by far the closest thing to traditional bacon I have ever encountered. Crispy, chewy, and smoky, all of the flavor friends are here to have a party in your mouth."
30 minutes or less - less than 10 ingredients - gluten free
Prep time: 15 minutes
Cook time 10 minutes
Makes about 12 slices
You can double or triple the recipe as needed.
3 Tbsp nutritional yeast
2 Tbsp light oil (such as canola or vegetable)
1 Tbsp soy sauce (gluten-free, if preferred)
1/2 tsp liquid smoke
1/2 tsp maple syrup
1/4 tsp smoked paprika
1/4 tsp garlic powder
6 sheets of extra-large rice paper
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small casserole dish, mix everything except the rice paper together to make a marinade.
Take three sheets of the rice paper, very quickly run them under water, and then place them on top of each other. Let them sit for about 30 seconds to stick together. Use a large knife or kitchen scissors to cut them into strips about 2-inches wide. Now dunk each strip in the marinade. Use your finger to wipe the excess marinade off. To get the ultimate crispy and chewy texture, leave some parts with more marinade and some with less. Lay the strip on the prepared baking sheet. Repeat with the remaining strips. When you run out of strips, repeat the process with the other three sheets of rice paper.
Bake for 8-10 minutes, until the bacon bubbles and has browned up nicely.
Once cooked, the rice paper bacon will keep in an airtight container in the fridge for a few days. If it softens, you can crisp it back up by tossing it in a frying pan, over medium heat, for a few minutes.
COOL TIP:
1 love using three layers of rice rarer because I think that gives the perfeet combo of crispy and chewy for a crispier bacon, use two sheets, and for all chew (more on the jerky side of things), use four sheets.
Used by permission to Recipelink.com from Clarkson Potter
Source: Fuss-Free Vegan - 101 Everyday Comfort Food Favorites, Veganized by Sam Turnbull - Creator of It Doesn't Taste Like Chicken blog
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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