Crispy Rice Paper Chips with Vegan Avocado Dip

Step 1

To a food processor, add the avocado, lime juice, and salt (starting with the lesser amount). Process on high for about 2 minutes until creamy and smooth, scraping down the sides as needed. Taste and adjust as needed, adding more salt for overall flavor or lime juice for brightness. Place whipped avocado in a serving bowl and refrigerate while you prepare the chips.

Step 2

Meanwhile, using scissors, cut each rice paper sheet into quarters. Set aside.

Step 3

Heat a 1/8-inch layer of avocado oil in a large rimmed skillet over medium heat. Test that the oil is hot by dipping a corner of a rice paper sheet into the oil — it should bubble and puff up immediately.

Step 4

Once the oil is hot, add 1-2 rice paper pieces to the skillet at a time. Cook for a few seconds, until fully puffed. Transfer to a paper towel-lined baking sheet. Repeat with remaining rice paper sheets. Once you are finished cooking, dust with salt and cayenne pepper (optional). Place the chips in a large bowl. Serve the chips with your whipped avocado dip. Enjoy!

Step 5

Best when fresh as the dip will discolor and the chips will lose their crispness within 24 hours.