Or, a really easy and frugal appetizer. All kinds of crunch going on here.
Made from rice paper, these crispy chips are much quicker than say, making lavash crackers from scratch. Rice wrappers are great for more than just spring rolls.
Rice paper browns nicely in an oven, but doesn’t puff up like it does in a microwave. For a really good time, I baked some chips in a convection oven (with a fan that can’t be turned off). Italicized fun because the rice paper started levitating as it crisped. To avoid hearing the question, “What’s floating around in the oven?” cover rice paper with a cooling rack before baking, use a conventional oven, or cook in a microwave.
If you’ve never made pickles at home, don’t worry. Lazy quick pickles are a snap to make. Use cucumber, zucchini, or whatever feels right.
Speaking of pickles, I had no dill when I made this batch. So I subbed powdered kale in its place. If you do nothing else, don’t forget the dill.
- Rice Paper Chips
- Rice paper
- Oil or water
- Poppy seeds and sea salt to taste
- Lazy Quick Pickles
- 1 large cucumber, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Sprig or two of fresh dill
- Few tablespoons of onion
- 1 tablespoon sugar
- 1/2 teaspoon salt
Rice Paper Chips
Place rice paper on a microwave safe plate. Brush lightly with oil or water and sprinkle with toppings. Microwave on high for about 45 seconds (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is.
Instead of poppy seeds, I used chia, along with cumin, turmeric, red pepper flakes, and kale powder for toppings. I used Bánh tráng spring roll wrappers, available in the produce section of a local market. Whatever the brand, be sure to read the label to make sure it has no gluten-containing ingredients added.
Lazy Quick Pickles
In a large microwave safe cup, combine vinegar, water, dill, onion, sugar, and salt. Heat on high for one minute, stirring after 30 seconds. Pour mixture over cucumber slices. Chill before serving. That goes for you, too.
Let’s Lunch is all about pickles today. Check out these freshly fermented ideas from around the globe:
Betty Ann‘s Filipino Green Mango Pickles at Asian in America
Karen‘s Beet-Pickled Onions & Pickled Jalapenos & Sugar Snap Peas at GeoFooding
Linda‘s Cucumber, Turnip & Carrot Pickles at Spicebox Travels
Lisa‘s Pickled Carrots at Monday Morning Cooking Club
Annabelle‘s Quick Chinese Spicy Pickles at Glass of Fancy
Pat’s Vietnamese Pickles at The Asian Grandmother’s Cookbook (beautiful, plus Pat includes the proper technique for making quick pickles)