This Rice Paper Bacon is a total game-changer for any plant-based eater. I know for me eating plant-based there are certain flavors I miss. Definitely top of the list is the sweet maple, salty, smokey BBQ taste of bacon. When I first tried this recipe my taste buds absolutely danced inside my mouth, this recipe totally ticks all the bacon boxes. Out of all the plant-based bacon out there, in my opinion this is by far the tastiest with the perfect crispy to chewy ratio. Just like real bacon but without the saturated fats and cruelty to animals. These Rice paper bacon rashers are so versatile eaten with a fry for breakfast, BLT or Caesar salad for lunch, crumbled over soups, fried rice, and mac and cheese. Omg, my mouth as just salivating thinking about all the possibilities. I hope you guys enjoy this recipe as much as I do and it satisfies any of those bacon cravings that raise its weary head from time to time. Just another example that there is a plant-based alternative to everything even bacon.

AuthorJuanitaCategory, , DifficultyBeginner

Yields12 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins

Ingredients

 6 sheets of Rice paper (usually found in the Asian section of the supermarket)
 2 tsp Liquid smoke
 2 tbsp soy sauce
 2 tbsp maple syrup
 2 tbsp extra virgin olive oil
 1 tsp smoked paprika
 1 tsp garlic granules
 1 tsp onion powder
 2 tbsp nutritional yeast
 2 tbsp BBQ sauce
 2 tbsp water

Directions

1

Pre-heat oven to 160 deg

2

In a medium bowl combine all the ingredients and mix well with a fork or whisk.
Next take two sheets of rice paper at a time, one on top of the other. With a pair of clean scissors cut into 2-inch strips, repeat this step with the remaining 4 sheets of rice paper.

Rice paper bacon

3

Line 2 baking trays with parchment paper, now it’s time to get your hands sticky.
With clean hands take each doubled-up rice paper strip and slowly slide into the bowl of sauce and out the other side. The secret to doubling up the rice paper is when you slide it into the sauce it gets trapped between the two layers of rice paper which makes a particularly tasty bacon rasher with just the right amount of chew.

Rice paper bacon

4

Now place each rasher on the parchment paper about an inch apart.

Rice paper bacon

5

Bake in the oven for 12 mins, but be sure to regularly check your bacon as it can burn quite quickly. With my fan-forced oven, I found 12 mins was perfect. You want to see nice caramelization happening with a little darkening around the edges.

6

Remove from the oven, with a pair of tongs transfer to a wire rack to cool slightly and crisp up. This step is a great time to see if your bacon is crispy enough if within a couple of minutes your rasher is still too soft to pick up and doesn’t hold firm you may need to pop them back into the oven for a few more minutes.
Enjoy guys xx

Rice paper bacon

Video Recipe

Ingredients

 6 sheets of Rice paper (usually found in the Asian section of the supermarket)
 2 tsp Liquid smoke
 2 tbsp soy sauce
 2 tbsp maple syrup
 2 tbsp extra virgin olive oil
 1 tsp smoked paprika
 1 tsp garlic granules
 1 tsp onion powder
 2 tbsp nutritional yeast
 2 tbsp BBQ sauce
 2 tbsp water

Directions

1

Pre-heat oven to 160 deg

2

In a medium bowl combine all the ingredients and mix well with a fork or whisk.
Next take two sheets of rice paper at a time, one on top of the other. With a pair of clean scissors cut into 2-inch strips, repeat this step with the remaining 4 sheets of rice paper.

Rice paper bacon

3

Line 2 baking trays with parchment paper, now it’s time to get your hands sticky.
With clean hands take each doubled-up rice paper strip and slowly slide into the bowl of sauce and out the other side. The secret to doubling up the rice paper is when you slide it into the sauce it gets trapped between the two layers of rice paper which makes a particularly tasty bacon rasher with just the right amount of chew.

Rice paper bacon

4

Now place each rasher on the parchment paper about an inch apart.

Rice paper bacon

5

Bake in the oven for 12 mins, but be sure to regularly check your bacon as it can burn quite quickly. With my fan-forced oven, I found 12 mins was perfect. You want to see nice caramelization happening with a little darkening around the edges.

6

Remove from the oven, with a pair of tongs transfer to a wire rack to cool slightly and crisp up. This step is a great time to see if your bacon is crispy enough if within a couple of minutes your rasher is still too soft to pick up and doesn’t hold firm you may need to pop them back into the oven for a few more minutes.
Enjoy guys xx

Rice paper bacon

Rice Paper Bacon