Ingredients
8 Sheets Rice Paper
Bacon Marinade
1 Tbsp [veggie broth or vegan worcestershire]
3 Tbsp Soy Sauce (use Tamari for Gluten-Free)
1 tsp Liquid Smoke
1 Tbsp Maple Syrup
1-2 tsp Sriracha
2 Tbsp Nutritional Yeast
1 tsp Garlic Powder
1 tsp Smoked Paprika
Instructions
Combine all the ingredients for the marinade in a large rimmed plate or skillet.
Add some water to a skillet or rimmed plate.
Take two pieces (or three for thicker bacon) of the the rice paper, and gently coat them in the water for about 10 – 12 seconds.
Gently press them together and try to get rid of any air bubbles. Make sure you don’t oversoak the rice paper as it can get too soft and unable to crisp up.
Then lay your rice paper bacon sheets in the marinade and coat both sides, flipping it over to coat as thoroughly as possible.
Add the rice paper to a cutting board, careful not to let the rice paper fold onto itself. Seal off the edges with your fingers so there’s no air bubbles and to make sure the pieces are stuck together.
Using a knife or pizza cutter, slice the rice paper into bacon strips (about 3/4 – 1 inch thick).
You can BAKE the bacon on a wire rack at 400 F for about 8 – 10 minutes, or until desired crispiness.
To reheat leftover bacon, simply fry in a skillet until warmed through, or bake at 350 F for 5 minutes, longer for crispier bacon.