Snack
Charcuterie Rice Paper Chips
30 minServes 4Nutri-Score C€€
C
30 min
30 minCharcuterie Rice Paper Chips
what you need
Ingredients
rice paper sheets (round sheets)Pantry16 pieces
salami (thinly sliced, cut into small pieces)Meat80 g- prosciutto (torn into small pieces)Meat60 g
cheddar cheese (cut into small cubes)Dairy80 g
parmesan (finely grated)Dairy30 g
olives (sliced)Produce40 g- sun-dried tomatoes (chopped)Pantry30 g
- fresh herbs (chopped (rosemary, thyme))Produce10 g
olive oil (for pan frying)Pantry30 ml
per serving
Nutrition
258kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 10 g
what you’ll use
Tools
Air fryer
Kitchen scissors
Frying pan
Mixing bowl
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Cut into chips
- Use scissors to cut around each filling pile.
- You should end up with individual filled squares.
- Step 5
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.
- Step 6
Serve
- Serve the chips warm or at room temperature as a shareable snack.