Hello, hello, hello,

How’s your Saturday, friends? Mine was (or is still) wonderful. We stayed home and done a lot of chores ? Not long after lunch, I successfully passed out and napped for 2 H. Scored!!! I love weekends, as my husband is home to entertain the boys and let this momma nap ?

I made bacon earlier, hmmmm baco (Eric Forman’s voice – That 70s Show). Vegan of course! I like calling them crackers or chips instead actually, but yeah the more common name is vegan rice paper bacon ?

Because they are suuuupppeerrr easy to make, they are bloody dangerous, for me anyways, like seriously. I like having them often on everything, on stew, on soup, for breakfast, or just to snack as is, you know, as chips ?

The texture always remind me of cassava chips, so I really like that. I also like having them with peanut sauce, I know, I’m weird ?

Let’s see how I made these crunchy bad boys!

Ingredients

Vietnamese rice paper (for fresh spring rolls)

Marinade

1/2 tbsp maple syrup
1 tbsp each molasses and nooch
1/2 tsp each of garlic powder, liquid smoke, smoked paprika powder
1/2 tbsp low sodium soy sauce
enough water

How To

preheat oven to 375 F
pour a little water (1/4 c) on a plate
grab one rice paper, quickly soak in water, place on a cutting board
grab another one, do the same, and stack these two

brush rice paper with marinade, flip over, and brush this other side as well
with clean kitchen scissor, cut into strips and place on parchment lined pan (if you cut the strips a little wavy, you would most likely achieve bacon look btw, am too lazy)

bake seasoned rice paper for 4 minutes, rotate pan and bake for another 3 mins

Ta-daaaaa your spring roll chips are ready ?

Important Note: obviously adjust for marinade measurement to your liking ?

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