Vegan Rice Paper Bacon
Smoky, crispy, and deeply savory, this plant-based bacon alternative delivers the kind of satisfying crunch that makes you forget you're not eating the real thing. The magic is in the marinade — tamari brings salty depth, maple syrup adds a subtle sweetness, and smoked paprika combined with liquid smoke creates that unmistakable bacon-like aroma that fills your kitchen as it bakes. Double-layering the rice paper sheets before baking is the key move here: it gives each strip enough body to bubble up, caramelize at the edges, and snap when you lift it off the pan. The whole thing comes together in under 30 minutes and makes 4 servings, so it's just as practical for a weekday breakfast as it is for topping a weekend BLT. Store-bought alternatives often come loaded with additives or just don't hit the right texture, but these strips are made entirely from pantry staples you can trust. Let them cool on a wire rack for a couple of minutes after baking — they crisp up even further and become genuinely irresistible.
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Learn more →Ingredients
4 servings
For the marinade
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp liquid smoke
For the bacon
- 8 sheets rice paper (22 cm rounds)
- cooking spray (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and, if desired, lightly mist it with cooking spray.
- 2
In a small bowl, whisk together the tamari, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, black pepper, and liquid smoke until fully combined.
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