- 8-10 pieces rice paper
- 4 Tbsp olive oil
- 4 Tbsp nutritional yeast
- 6 Tbsp tamari (or soy sauce if you don’t have tamari)
- 1 Tbsp garlic powder
- ½ tsp liquid smoke (you can also sub 1 Tbsp bbq sauce if you do not have access to liquid smoke)
- 1Tbsp maple syrup
- ½ tsp ground black pepper
- ½ tsp of Hungarian paprika
- Preheat the oven to 400F.
- Prepare 2 baking sheets with sheets of parchment paper.
- In a bowl, whisk together all the ingredients except the rice paper. This will become your marinade.
- Place one sheet of rice paper over another (2ply), dip the rice paper into a bowl of water for just a moment to soften it slightly. Then with a pair of sharp scissors cut the rice paper into strips as thick as the average slice of bacon. This will soften the rice paper slightly and make it easier to cut without much fallout.
- Now dip the doubled up pieces of rice paper into the marinate. Both side should now have marinade on them. Place on baking sheet.
- Repeat technique with remaining rice paper strips until the baking sheet is filled, whisking the marinade every so often to prevent separation.
- Bake for about 7 to 8 minutes, until crisp.
- The strips burn easily, so keep an eye on the baking sheet and remove from sheet right away.
- You can store leftover rice paper bacon in an airtight container at room temperature for up to 3 days, or in the fridge for a few weeks.
NotesIf you like softer, chewier bacon follow these preparation instructions instead.
1. Cut the recipe paper sheets into strips as instructed above.
2. Place sheets into the bowl of water until soft, remove from water and carefully lay one on top of each other on a cutting board. Removing excess water with fingers and allowing to dry for 2 minutes or until they have fused together.
3. Dip this strip directly into the marinade, and remove excess with fingers, and place on the baking sheet.
4. Bake as directed above.