Arrange the toppings

• Lay a dry rice paper sheet flat on a work surface.
• Arrange the salami, prosciutto, cheddar, parmesan, olives, sun-dried tomatoes and herbs in small piles in a grid over the sheet, leaving space between each pile.

Soak the second sheet

• Submerge a second rice paper sheet in a bowl of water just until it is covered.
• Do not soak too long, or the paper becomes gummy.

Seal the piles

• Place the soaked sheet on top of the sheet with the toppings.
• Press firmly with your fingers around each pile to tightly seal and remove air pockets.

Cut into chips

• Use scissors to cut around each filling pile.
• You should end up with individual filled squares.

Air fry or pan fry

• Air fry the squares, or pan fry them in olive oil, until crackly and crispy.
• Work in batches so they crisp evenly.

Serve

• Serve the chips warm or at room temperature as a shareable snack.