Crispy, Crunchy, Veggie Bacon
A healthier, vegan alternative to traditional bacon! This rice paper bacon is both crispy and chewy, flavored with salty smoky goodness which stacks up against the original.
Ingredients
- 8 sheets rice paper
- 2 tbsp extra virgin olive oil
- 3 tbsp soy sauce
- 1 tbsp pure maple syrup
- 1.5 tsp liquid smoke
- 2 tsp molasses
- 1.5 tbsp nutritional yeast
- 1 tsp garlic powder
- 3/4 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 375 F. Line two large baking sheets with parchment paper or silicone mats.
- In a small mixing bowl, combine all ingredients but the rice paper. Whisk to combine. Set aside.
- Fill a plate or pie plate with water. Dip each piece of rice paper in water to soak, and place on the baking sheet. We will be layering two rice paper sheets together to give it the right thickness. The rice paper has a textured side and a smooth side. We will adhere two sheets together, touching on the smooth sides. So the textured side will be down, and the second piece of rice paper will have the smooth side down, to connect with the smooth side of the first sheet of rice paper. Do not allow too much air or water in between the two sheets, just smooth it with your hands to push out excess air/water. I can fit two whole rice paper sheets side by side on a half-sheet baking pan, which is why you need two for this recipe.
- Brush the marinade on both sides. Don't put too much, as it will cause soggy and very chewy bacon. I ended up using about half the marinade in total.
- Using clean kitchen scissors, cut the rice paper into thick strips and keep a little extra space in between each strip for even baking.
- Place baking pans in oven. Mine took about 10 minutes to crisp up to my desired liking - I would start checking at about the 7-minute mark.
- Remove pans from the oven and place the strips on paper towels to absorb any excess oils and to crisp up even more.
- Enjoy! This is good to enjoy right away and also stays good in the fridge for 3-4 days. I just brushed the extra marinade on top of any leftover bacon I had to give it even more flavor.