Introducing crispy Rice Paper Bacon — a surprising and delicious vegan bacon alternative. Made with just 5 ingredients and ready in about 15 minutes, it’s versatile, gluten-free and perfect for adding smoky, sweet, umami flavour to breakfasts, sandwiches and more.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Rice Paper Bacon
- Substitutions
- Variations
- How to make Rice Paper Bacon
- Leftovers
- Recipe FAQs
- Rice Paper Bacon Recipe
Why this recipe works
This rice paper bacon is a quick, plant-based substitute for traditional bacon that still delivers bold flavour. It’s naturally gluten-free and relies on a simple sauce to create a smoky, slightly sweet, and savory profile. With minimal prep and just five pantry ingredients, it crisps up in minutes and adds a tasty, vegan-friendly crunch to many dishes.
The sauce combines smoked paprika for smokiness, maple syrup for balance, tamari for salty umami, and nutritional yeast for a cheesy depth. The combination produces a satisfying flavour that works well on its own or as an accompaniment to other recipes.
Use it to top pasta, add to sandwiches, pair with pancakes, or serve with toast and vegan eggs — it’s versatile and approachable even if you aren’t strictly vegan.
Ingredients to make Rice Paper Bacon
- Rice paper – forms the base of the bacon strips.
- Tamari – a gluten-free soy sauce alternative that adds salty depth.
- Maple syrup – brings a subtle sweetness and helps caramelise the strips.
- Nutritional yeast – adds a savory, cheesy umami note.
- Smoked paprika – provides the smoky bacon-like flavour.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Rice paper – can be swapped for thin strips of aubergine (eggplant) or courgette (zucchini) for a different texture.
- Tamari – substitute with soy sauce if not avoiding gluten; a little liquid smoke can replace some of the smoked paprika if desired.
- Smoked paprika – can be replaced with a touch of liquid smoke for extra smokiness.
Variations
- Spicy – add chilli powder or flakes to the sauce for heat.
- Deluxe – crumble the cooked strips over pasta or roasted potatoes for a flavour boost.
- Kid friendly – this mild, sweet-savory bacon is generally popular with kids. Use it in sandwiches, wraps or macaroni and cheese.
How to make Rice Paper Bacon
Step 1: Preheat the oven to 200°C (fan). Line a large baking tray with parchment. Combine the tamari, maple syrup, nutritional yeast and smoked paprika in a small bowl and whisk until smooth. Use scissors to cut each rice paper sheet into long strips.
Step 2: Dip or brush each rice paper strip with the sauce and arrange on the prepared tray, leaving a little space between strips. Bake for 4–5 minutes, watching carefully to avoid burning. Remove when lightly crisped and golden.
Hint: Give each strip some room on the tray so they crisp evenly.
Leftovers
Store leftover rice paper bacon in an airtight container in the refrigerator for up to seven days. It will soften in the fridge but can be returned to crispiness in a hot oven or air fryer for a few minutes.
Recipe FAQs
Use it as a crispy topping, add to pasta like carbonara, serve with toast and vegan eggs, add to sandwiches, or wrap it around vegetables for a tasty snack.
Popular vegan bacon alternatives include rice paper bacon, tempeh, marinated tofu, or store-bought vegan bacon products.
Yes. Using plant-based ingredients and flavourful seasonings, you can create convincing bacon alternatives like rice paper bacon that deliver smoky, sweet and savory notes.
It offers a bold flavour from the smoked paprika, tamari and nutritional yeast. The texture is lighter than traditional bacon—crisp at the edges with a pleasant chew.
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Rice Paper Bacon
Ingredients
- 4 sheets rice paper, cut into long strips
Sauce Ingredients
- 2 tbsp tamari
- 1/2 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
Instructions
- Preheat the oven to 200°C and place a large tray lined with baking paper inside. Combine the tamari, maple syrup, nutritional yeast and smoked paprika in a small bowl and whisk until smooth. Cut the rice paper sheets into long strips with scissors.
- Dip or brush each rice paper strip with the sauce, arrange the strips on the prepared tray leaving a little space between them, and bake for 4–5 minutes. Watch closely to prevent burning — you want a lightly crispy texture.
Notes
Step-by-Step Photos: The post includes helpful photos to guide you through the process.
Substitutions & Variations: Options are listed above in the article.
To Store: Keep in an airtight container in the fridge for up to 7 days. Re-crisp in the oven or air fryer before serving.
To Freeze: Freezing is not recommended for best texture.
Tip 1: Leave space between rice paper strips so they crisp evenly.
Tip 2: Add chilli powder to the sauce for a spicier result.
Tip 3: For thicker strips, layer two or three sheets of rice paper together before brushing with sauce.
Nutrition
| Carbohydrates: 4 g
| Protein: 1 g
| Fat: 0.1 g
| Saturated Fat: 0.02 g
| Fiber: 0.5 g
| Sugar: 1 g
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