Rice Paper Chicharrones

Rice Paper Chicharrones

Chicharrones are traditionally fried pork skins that get puffed and crispy. Rice paper takes on an almost identical texture when fried.

👤 Gracias Madre makes: 3 cups

🥘 Ingredients

  • Himalayan salt
    to taste
  • neutral oil
    1 in
  • paprika
    for sprinkling
  • rice paper wrappers
    12
  1. 1
    In a heavy-bottomed, high-sided frying pan over medium-high heat, heat about 1 inch of neutral oil for frying to {350%°F}. Line a plate or baking sheet with a few layers of paper towels and place nearby for draining.
    neutral oil: 1 in
  2. 2
    Working in batches, fry the rice paper wrappers in the hot oil until it becomes puffy and crisp, about {1%minute}.
    rice paper wrappers: 12
  3. 3
    Transfer to the plate to drain and immediately sprinkle with a pinch of Himalayan salt and paprika .
    Himalayan salt: to taste, paprika: for sprinkling
  4. 4
    Once the chicharrones have cooled slightly, break them up a bit with your hands into craggy, bite-size pieces.