These crispy rice paper chips are filled with juicy scampi and baked until golden and crunchy. They’re really easy to make and delicious served with crispy chilli oil for dipping!
Ingredients (12 chips)
-
- 6 rice paper sheets
- 12 scampi, peeled and cleaned
- 1 tsp olive oil, for brushing
- 1 tbsp crispy chilli oil, for serving
- 1 tsp sesame seeds
Method
- Preheat the oven to 200°C (fan).
- Briefly dip one rice paper sheet in water until just softened. Place it on a clean surface and arrange 4 scampi evenly across it, one in each quarter.
- Briefly dip another rice paper sheet in warm water and place it on top, gently pressing around each scampi to seal the two layers together.
- Using kitchen scissors, cut the rice paper into four pieces, with one scampi in each.
- Repeat with the remaining rice paper sheets and scampi.
- Line a baking tray with baking paper and lightly brush it with olive oil. Arrange the rice paper chips on top and brush the tops with a little more olive oil.
- Bake for around 10-12 minutes, flipping halfway through if needed, until crispy and golden.
- Mix the crispy chilli oil with the sesame seeds and serve as a dipping sauce.
Tips & Variations
- If you have an air fryer, this will work even better! Just keep an eye on them as they might crisp up quicker.
