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
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!
Servings 4 (Servings)
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)
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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.
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Meanwhile, using scissors, cut each rice paper sheet into quarters. Set aside.
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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.
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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!
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Best when fresh as the dip will discolor and the chips will lose their crispness within 24 hours.
*Nutrition information is a rough estimate calculated with 2 tablespoons of avocado oil and without optional ingredients.
Serving: 1 serving Calories: 224 Carbohydrates: 16.4 g Protein: 3.1 g Fat: 17.5 g Saturated Fat: 2.2 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 11.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 349 mg Potassium: 347 mg Fiber: 4.6 g Sugar: 0.8 g Vitamin A: 17 IU Vitamin C: 7 mg Calcium: 10 mg Iron: 0.5 mg
