Light, crispy, and totally addictive, Air Fryer Rice Paper Chips are one of my favorite go-to snacks when I want something crunchy without the guilt. Made with just a few ingredients and ready in under 10 minutes, these chips are naturally gluten-free, vegan, and endlessly customizable with whatever seasoning I’m craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 sheets of rice paper (round or square)
1 tablespoon olive oil or avocado oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt (or to taste)
Optional: chili flakes, nutritional yeast, or my favorite seasoning blend
Directions
I preheat my air fryer to 370°F (188°C).
Using kitchen scissors, I cut each rice paper sheet into quarters or strips, depending on how I want my chips to look.
In a small bowl, I mix olive oil with garlic powder, smoked paprika, and sea salt.
I lightly brush each piece of rice paper with the oil mixture on both sides.
I place a few pieces into the air fryer basket in a single layer, making sure they don’t overlap. I usually work in batches.
I air fry them for 2–3 minutes, watching closely because they puff up fast and can burn quickly.
Once they’re puffed and lightly golden, I remove them and let them cool — they get even crispier as they sit.
I repeat the process with the remaining rice paper and sprinkle on extra seasoning if I feel like it.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 3 minutes
Total time: 8 minutes
Calories per serving: Approximately 70 kcal
Variations
There are so many ways I like to switch up this recipe. Sometimes I use curry powder instead of paprika for a more spicy flavor, or I go for a sweet version by brushing the chips with coconut oil and dusting with cinnamon and sugar. I’ve even tried using everything bagel seasoning — it’s amazing. The base is neutral, so it’s perfect for experimenting.
Storage/Reheating
These chips are best eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. If they lose their crispness, I pop them back into the air fryer for about 30 seconds to 1 minute to revive the crunch.
FAQs
How do I keep the rice paper chips from flying around in the air fryer?
I make sure to brush both sides of the rice paper with oil. The added weight helps keep them in place. Also, placing a metal trivet or rack over them can help if my air fryer is particularly strong.
Can I make these without oil?
Yes, I can skip the oil, but the chips might not puff up as evenly or stay as crispy. If I’m going oil-free, I use a seasoning spray or brush them lightly with water and spices instead.
Are rice paper chips healthy?
They’re a healthier alternative to regular chips since I air fry them instead of deep frying. They’re low in calories, gluten-free, and can be made with minimal oil and salt.
Can I bake these in the oven instead?
Yes, I can bake them in a preheated oven at 375°F (190°C) for about 5–7 minutes. They won’t puff as dramatically as in the air fryer but will still get crisp.
Can I use flavored rice paper?
I prefer to use plain rice paper so I can control the flavor, but if I find pre-seasoned rice paper, I go ahead and use it — just adjust the additional seasoning to avoid overpowering the flavor.
Conclusion
Air Fryer Rice Paper Chips are one of those snacks I can always count on when I want something fast, light, and satisfying. They’re endlessly adaptable, super quick to make, and give me that satisfying crunch every time. Whether I go savory, spicy, or sweet, they never disappoint — and they’re a fun way to experiment with new flavors, too.
📖 Recipe:
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Air Fryer Rice Paper Chips
- Total Time: 8 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Light, crispy, and customizable, these Air Fryer Rice Paper Chips are a healthy, gluten-free, and vegan snack made in under 10 minutes with minimal ingredients.
Ingredients
4 sheets of rice paper (round or square)
1 tablespoon olive oil or avocado oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt (or to taste)
Optional: chili flakes, nutritional yeast, or seasoning blend
Instructions
- Preheat the air fryer to 370°F (188°C).
- Cut each rice paper sheet into quarters or strips using kitchen scissors.
- In a small bowl, mix olive oil with garlic powder, smoked paprika, and sea salt.
- Lightly brush each rice paper piece with the oil mixture on both sides.
- Place a few pieces in the air fryer basket in a single layer, avoiding overlap. Work in batches if needed.
- Air fry for 2–3 minutes, watching closely as they puff up quickly and can burn easily.
- Remove chips once puffed and lightly golden, then let them cool to crisp up further.
- Repeat with remaining rice paper and add extra seasoning if desired.
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
To revive crispness, reheat in the air fryer for 30 seconds to 1 minute.
Try variations like curry powder, cinnamon-sugar, or everything bagel seasoning for different flavors.
Brushing both sides with oil helps prevent the chips from flying around in the air fryer.
You can bake them at 375°F (190°C) for 5–7 minutes if preferred.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Snack
- Method: Air Fryer
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
