Puffed Rice Paper Nachos
Crispy puffed rice paper nachos topped with melted cheese, beans, corn, fresh vegetables, guacamole, and sour cream for a light, crunchy, and flavorful snack that is perfect for sharing.
Ingredients
Scale
- 10 rice paper sheets
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1/4 cup sliced jalapenos
- 1 cup black beans
- 1 cup corn kernels
- 1/2 cup guacamole
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- Preheat a skillet or oven to medium high heat or 375 degrees Fahrenheit.
- Prepare all toppings by placing cheese, tomatoes, jalapenos, black beans, corn, guacamole, sour cream, and cilantro into separate bowls.
- Lightly brush rice paper sheets with olive oil on both sides.
- Cook rice paper sheets in a hot skillet or oven until they puff and become crispy, about 30 to 60 seconds per side in a skillet or a few minutes in the oven.
- Continue until all rice paper sheets are puffed and lightly golden.
- Arrange puffed rice paper chips on a serving plate and immediately sprinkle shredded cheese on top so it slightly melts.
- Add black beans, corn, tomatoes, jalapenos, guacamole, sour cream, and cilantro over the chips.
- Season lightly with salt and serve immediately while crispy.
Notes
- Serve immediately to maintain maximum crispiness.
- Do not over oil the rice paper or it may not puff properly.
- Prepare all toppings in advance for quick assembly.
- Best enjoyed fresh as rice paper softens over time.
Find it online: https://tastyze.com/puffed-rice-paper-nachos/