BBQ rice paper chips take five minutes in the air fryer. The sauce goes on before cooking so it dries into the sheet, the seasoning goes on straight afterwards while they are still warm so it actually sticks, and the whole batch comes in at 119 calories.
Rice paper chips have become a bit of a thing, and this is the third version I have made. It had to be BBQ. It is one of my favourite crisp flavours, and it turns out to be the easiest of the three to get right, because the sauce does most of the work for you.
There is no added salt in this one either, which is a first. The other two both want a pinch somewhere. Here the seasoning brings all of it, so there is nothing to judge by eye.
- Five minutes in the air fryer, four ingredients
- 119 calories for the whole batch, and you do eat the whole batch
- Naturally gluten free and vegan, with no added salt
What is actually in it
Rice paper is the whole trick. Two sheets, brushed and stacked, and they blister and crisp into something properly crunchy rather than just dry. Standard 22cm rounds, the same ones you would use for summer rolls.
BBQ sauce goes on before cooking, not after. I use a date sweetened one because it is less cloying and it caramelises rather than catching, but any BBQ sauce works. Loosen it with a tablespoon of water so it brushes on evenly instead of sitting in blobs.
BBQ seasoning goes on the second they come out, while they are still warm and a little tacky, which is what makes it stick. Half a tablespoon is plenty for two sheets, and it is where nearly all the salt in this recipe comes from.
Olive oil spray, on the tray and over the top. Not optional, and it is what stops them welding themselves to the tray.
One thing to watch
A few of you have told me your air fryers send these flying around the basket, or fuse them into one solid sheet. That is worth saying out loud, because it is not you doing it wrong. Some air fryers have far more aggressive airflow than others, and a 3x3cm square of rice paper weighs almost nothing.
If yours is like that, do them in the oven instead. 180C, or 160C fan, for 8 to 10 minutes, checking at 6 and turning anything colouring fast. Same result, rather more forgiving. And whichever you use, check halfway through and pull apart anything that has stuck, because they set hard as they cool and after that they stay stuck.
If you want the other two, the salt and vinegar version is the original and the lightest of the three at 67 calories, and the cheese and onion ones are the indulgent end. There are more ideas in the snacks archive.
Alex 🙂
BBQ Rice Paper Chips (Air Fryer, Vegan, Under 120 Calories)
BBQ rice paper chips, crisp in the air fryer in five minutes. The sauce is brushed on before cooking so it dries into the sheet, the smoky seasoning goes on while they are still warm so it sticks, and the whole batch is 119 calories. Naturally gluten free, vegan, and the only one of my three rice paper chip recipes that needs no added salt.
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Ingredients
Instructions
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Spoon the bbq sauce onto a small plate and loosen it with the tablespoon of water, until it is thin enough to brush on easily.
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Using a pastry brush, brush the sauce mix all over both rice paper sheets, right out to the edges.
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Place one sheet on top of the other and cut into roughly 3x3cm pieces with a pizza cutter or a sharp knife.
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Spray your air fryer tray with olive oil, lay the pieces out in a single layer without overlapping, then spray a little more oil over the top.
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Air fry at 180C for 5 minutes, checking halfway through to separate any pieces that have stuck together. They are ready when they are light golden and crisp to the touch.
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While they are still warm, sprinkle over the bbq seasoning and toss so they are all coated. Best eaten straight away, while the crunch is at its peak.
Nutrition Facts
Nutrition Facts
Servings: 1 ServingCalories:119kcalTotal Fat:2.5gSaturated Fat: 0.4gTrans Fat: 0gSodium:291mgTotal Carbohydrate:22.2gDietary Fiber: 1.1gSugars: 5.8gProtein:1.2g
Note
- Oven method: 180C, or 160C fan, on a parchment lined tray for 8 to 10 minutes, checking at 6 and turning anything colouring fast.
- Allergens: BBQ sauces commonly declare mustard and soy, and BBQ seasonings commonly declare mustard. Check the labels on the ones you use.
- Gluten free, but check your own labels. Rice paper, the sauce and the seasoning used here contain no gluten ingredient, but neither product carries a certified gluten free claim, which matters if you are coeliac.
- Almost all the salt comes from the seasoning. Half a tablespoon gives roughly 0.7g of salt for the whole batch. A full tablespoon roughly doubles it.
- Use plain 22cm rice paper rounds, the kind sold for summer rolls.
- Best eaten the same day. They soften if left out in a humid kitchen, so keep any leftovers in a sealed jar.
- Nutrition figures are estimates, calculated from the labels of the products used.
