Rice Paper Chicharrones

Name: Rice Paper Chicharrones
Ingredients: 1 inch neutral oil; 12 rice paper wrappers; to taste Himalayan salt; for sprinkling paprika

Chicharrones are traditionally fried pork skins that get puffed and crispy. Rice paper takes on an almost identical texture when fried.

👤 Gracias Madre

makes: 3 cups

🥘 Ingredients

1

In a heavy-bottomed, high-sided frying pan over medium-high heat, heat about 1 inch of neutral oil for frying to {350%°F}. Line a plate or baking sheet with a few layers of paper towels and place nearby for draining.
2

Working in batches, fry the rice paper wrappers in the hot oil until it becomes puffy and crisp, about {1%minute}.
3

Transfer to the plate to drain and immediately sprinkle with a pinch of Himalayan salt and paprika .
4

Once the chicharrones have cooled slightly, break them up a bit with your hands into craggy, bite-size pieces.