Nutrition

Ingredients

• 8 rice papers (8 inches)
• Cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper

Instructions

1. 1 Preheat the air fryer to 375°F. Fill a shallow bowl or dish with water. Soak one rice paper wrapper in the water just until it's pliable, about 10 to 15 seconds (depending on the thickness of the paper). Lift it out and let the excess water drip off. Editor’s Tip: Don’t soften all the rice papers at once. They become sticky and delicate as they sit, which makes them tricky to handle. For best results, work in pairs: soak two sheets, stack, cut, and then repeat with the remaining pieces.
2. 2 Place one softened rice paper on a clean work surface. Repeat the soaking process, then stack the second piece on top of the first to create a double layer. Using a pizza cutter, cut the stacked papers into 2-inch squares. Repeat with the remaining rice paper. Editor’s Tip: Stacking two pieces of rice paper produces a puffed-style chip that’s crispy on the outside with an air pocket in the middle.
3. 3 Working in batches, arrange the rice paper pieces in a single layer in the air-fryer basket. Spray them lightly with cooking spray. Cook them for five to seven minutes or until they're lightly browned, puffed and crispy. Editor’s Tip: Air fryers vary, so start checking at five minutes. If some pieces puff faster than others, remove the crisp ones and cook any softer ones for another minute or two.
4. 4 In a small bowl, stir together the salt, garlic powder, paprika and pepper. While the chips are still warm, gently toss them with the seasoning mixture. Serve them right away for maximum crunch. Editor’s Tip: Warm chips hold onto seasoning better, so toss them together as soon as they come out of the air fryer.

Original Source

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