Rice Paper Chips and Peanut Dipping Sauce



10 min


15 min


4 to 6

Rice Paper Chips and Peanut Dipping Sauce

(Recipes by Irene Ngo, Produced by Sun Ngo, Photography by Erik Putz, Prop Styling by Madeleine Johari, Food Styling by Michelle Rabin)

Ditch the store-bought chips. These rice paper chips are easy to make and pair well with a peanut dipping sauce.

Dipping Sauce

  • 1/4 cup coconut milk
  • 4 tsp natural smooth peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp Thai red curry paste , or yellow curry paste
  • 1 tbsp lime juice


  • 8 round rice paper sheets
  • canola oil , for shallow- frying
  • 2 tsp lime zest
  • 1/4 tsp cayenne , optional


1. Dipping sauce: Whisk coconut milk with peanut butter, hoisin, curry paste and lime juice in a small bowl. Whisk in 1 tbsp water if you prefer a looser dipping sauce.

2. Chips: Cut rice paper sheets into 2- to 3-in. pieces. Line a baking sheet with paper towels.

3. Pour oil into a large pot until it reaches 1⁄2 in. up side of pot. Heat over medium. When hot, add a few rice paper pieces. Do not crowd pot. Cook until puffed, about 5 sec. Use a slotted spoon to transfer chips to prepared sheet. Repeat with remaining rice paper pieces.

4. Sprinkle lime zest and cayenne over chips. Serve with dipping sauce.