I didn’t set out with this recipe with the intention to make bacon. In fact, it’s been so long since I’ve had bacon, that I can’t even tell you if this actually tastes like bacon. But it’s smoky and it’s salty and it’s crispy, so in my head it meets all the classic descriptions of bacon. I apologize in advance if it’s really far from the real thing. Really though, with this recipe, I was justin the mind set of creating something new and different. Offering a bit of a new creative flair and mixing things up a bit. And to throw in something savory into the mix of what has lately been all things baked. I’m sorry it’s become mostly a baking blog lately. Okay, actually, I’m not sorry, totally okay with it, but sometimes I just feel like I need to add a little extra variety.
And this recipe definitely fits the bill. It’s quick and easy to make, savory and there’s no oven involved. And then you have this jar of bacon sitting on your counter which tastes delicious on so many things. I don’t think I ever realized how many ways you could use a smoky, salty, crispy treat until I had it at my fingertips to use whenever I wanted. It’s great on soups/chilis/, in sandwiches and wraps, crumbled over some salad. You can eat it straight out of the jar to satisfy your salty cravings, or even just put it on the side of your plate at breakfast. If you’re into the whole savory breakfast kind of deal.
I made my bacon in a dehydrator – it only took about an hour and was quick and easy to do. You could also do it in the oven though, just setting it on low and leaving the bacon in for an hour and then checking. Since I have not used this method, I am not sure of the timing, but just let it go until it is crispy. I tested out a version of this where I just wet the rice paper, without letting it go soft, and then just dipped it in the spices. The end result was not as crispy, so if you are after the crispy factor, let your rice paper turn completely soft in the warm water before you coat it in spices. We’ve devoured a few jars of this stuff and I whip it up regularly now to have on hand . . . good thing rice paper comes in such large packs!
Rice Paper Bacon
Crispy, smoky and salty, this is the perfect bacon addition to your salads, soups and sandwiches!
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1 tsp Bragg’s Sauce, or tamari
- 1 tsp apple cider vinegar
- 4 tsp water
- 1 tsp tomato paste
- 2 sheets rice paper
- Water for soaking rice paper
- Add all of the ingredients to a bowl except for the rice paper and soaking water. Stir together to form a paste for coating the rice paper.
- Meanwhile, break the rice paper into rectangular strips and fill a bowl with warm water. Add the rice paper to the bowl to soften 3-4 at a time.
- As each piece is softened, remove it from the bowl and coat it in the smoky paste, and then place it on the dehydrating tray.
- As you remove each piece of rice paper from the bowl, keep adding in additional pieces to soften until all the pieces have been coated and are ready to dehydrate.
- Turn on the dehydrator and run for 1-1.5 hours, or until the rice paper is crispy again. Serve on top of salads, on sandwiches or just enjoy plain!