Introducing the perfect appetizer for game day festivities (and beyond): super crispy rice paper chips perfect for dipping in a bowl (get it?) of creamy avocado dip. It’s a party in a recipe!
Just 5 ingredients and 10 minutes required for this easy, crowd-pleasing snack. Let us show you how we chip ‘n’ dip!
These crispy rice paper chips and avocado dip are inspired by a similar dish at a Japanese-Mexican fusion restaurant called Manta. While they draw inspiration from two distinct cuisines, they marry together beautifully!
Let’s start with the dip! Creamy avocados, tangy lime, and a pinch of salt combine in a food processor for a SUPER simple dip everyone will enjoy (okay, maybe not avocado haters, but do they even exist!?). Vegan and nut-free friends will all be included at this party.
Then it’s on to the chips! They start with cutting rice paper wrappers (the kind commonly used in Vietnamese spring rolls) into quarters. Then we fry them up in a shallow layer of avocado oil, where they puff up like magic before your eyes!
Once they puff up, take ’em out of the skillet and dust with salt for flavor and an optional sprinkle of cayenne for a little heat.
All that’s left is to DIP and enjoy!
We can’t wait for you to experience this chip ‘n’ dip miracle! They’re:
Super crispy
Perfectly salty
Savory
Zesty
Snack-able
& SO delicious!
This is the perfect EASY appetizer for game day festivities, movie nights, or a lazy weekend snack.
More Game Day Snacks
- Vegan Jalapeño Poppers
- Spicy Korean-Style Cauliflower Wings
- The Best Damn Vegan Nachos
- Spicy Chipotle Hummus (10 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Crispy Rice Paper Chips with Vegan Avocado Dip
Ingredients
DIP
- 1 ½ medium-large ripe avocados (1 ½ large avocados yield ~270 g diced)
- 1 Tbsp lime juice
- 1/4-1/2 tsp sea salt
CHIPS
- 6 (~8 inch each) rice paper wrappers
- Avocado oil
- 2 pinches sea salt
- 1 pinch cayenne pepper (optional)
Instructions
- To a food processor, add the avocado, lime juice, and salt (starting with the lesser amount). Process on high for about 2 minutes until creamy and smooth, scraping down the sides as needed. Taste and adjust as needed, adding more salt for overall flavor or lime juice for brightness. Place whipped avocado in a serving bowl and refrigerate while you prepare the chips.
- Meanwhile, using scissors, cut each rice paper sheet into quarters. Set aside.
- Heat a 1/8-inch layer of avocado oil in a large rimmed skillet over medium heat. Test that the oil is hot by dipping a corner of a rice paper sheet into the oil — it should bubble and puff up immediately.
- Once the oil is hot, add 1-2 rice paper pieces to the skillet at a time. Cook for a few seconds, until fully puffed. Transfer to a paper towel-lined baking sheet. Repeat with remaining rice paper sheets. Once you are finished cooking, dust with salt and cayenne pepper (optional). Place the chips in a large bowl. Serve the chips with your whipped avocado dip. Enjoy!
- Best when fresh as the dip will discolor and the chips will lose their crispness within 24 hours.
Video
Notes
*Nutrition information is a rough estimate calculated with 2 tablespoons of avocado oil and without optional ingredients.
VivienneL. says
These were fabulous. Super easy to make, but looked and tasted like they took a lot of time and effort. I made a batch with bbq rub sprinkled on top and it was also delicious. Thank you for this brilliant recipe.
BBQ rub sounds amazing on these! Thanks so much for the lovely review, Vivienne! xo
heid says
This was the easiest and most fun! I made them per the recipe and they came out perfect! And made the avocado dip too! sooooo good!
Yay! We’re so glad you enjoyed the recipe. Thank you for the lovely review! xo
Janet says
Just made this rice paper, avocado recipe. So easy and so
Delicious. We love garlic, I would probably add some to the
Dip next time. Great snack!!
Thanks so much for the lovely review, Janet. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
N says
Made these for a super bowl snack and they were super tasty. Didn’t have avocado oil so used olive oil and they turned out great. We had them with guac and the 5 ingredient vegan queso (which was also amazing). The most time consuming part was probably cutting the rice papers (which only took a few minutes) as they puffed up as soon as they hit the pan. Would definitely make again :)
Woohoo! Thanks so much for the great review, N. So glad you enjoyed!
M says
Hi guys, what camera’s do you use nowadays to take pics and videos here?
Hi, we use the Canon EOS 1DX Mark II currently. You can find our favorite photography equipment here.
Trevor says
Nice title for the article. Ugh.
I’ve never met a guacamole or avocado dip that was not vegan. Thanks for stating the obvious.
Hi Trevor, some people use mayo or cream cheese in guacamole.
Alocasia says
These look great. I remember many years ago before I went WFPB enjoying shrimp chips that cooked up the same way. Now we’re oil free and I’m wondering how these might work in an air fryer.
Hi Alocasia, unfortunately we don’t think these will work in an air fryer!
ME says
Hello, the rice paper that are a little thicker with the sesame seeds work well in the microwave. You can pop them like popcorn. Just watch it closely and stop it has soon has the full sheet has fluff :)
Jori says
Can you make this in the air fryer as opposed to frying in oil?
Hi Jori, we don’t think these would work in the air fryer! Let us know if you try it though.
Christan Moy says
These look easy and fun to do! Any way to make them without frying?
Hi Christan! We haven’t tried any other methods for this recipe, but if you do some experimenting let us know!