Crispy Vegan Bacon (Made With Rice Paper!)
Rice paper makes this crispy vegan bacon the go-to when you want your bacon as crisp as the real deal! This rice paper bacon recipe is smoky, sweet, and savoury, perfect for adding to salads, sandwiches, and your breakfast plate.
While there are many ways to do vegan bacon (Tofu Bacon! Tempeh Bacon! Even Vegan Bacon Crumbles made with coconut!), none of them are as crispy as this rice paper vegan bacon! We’re talking all-caps CRISPY here. Unlike other vegan bacon alternatives made with tofu, tempeh, or seitan, rice paper is crisp rather than chewy. It also has a neutral taste, making it a blank canvas for adding those irresistible smoky, bacon-y flavours.
Why This Crispy Vegan Bacon Is Better Than Store-Bought
Yes, it’s a bold statement, but I stand by it! Here’s why you’ll never buy bacon at the grocery store again after trying this rice paper bacon recipe.
- Actually crispy. Store-bought vegan bacon is good in terms of flavour, but it’s hard to find versions that nail that crispy texture. This rice paper bacon does the trick!
- You know what’s in it. Store-bought vegan bacon is often heavily processed and can contain a lot of sodium, preservatives, and artificial flavors. When you make your own vegan bacon at home, you know exactly what’s in it!
- Budget-friendly. Making your own plant-based bacon is much more affordable than buying it from the grocery store. And once you have the ingredients in your pantry, you can make it anytime!
Notes on Ingredients
Here’s what you’ll need to make this rice paper bacon recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rice paper – The most important ingredient! If you’re not sure what this is or where to buy it, scroll down and I share more details.
- Soy sauce – You can use tamari for a gluten-free option.
- Miso paste – Provides a rich depth to the marinade; white or yellow miso works well, but avoid red miso, which is too salty for this recipe.
- Maple syrup – For a touch of sweetness. Brown sugar would also work, but you’ll need far less—I’d add 1 to 2 tablespoons, to taste.
- Olive oil – Or another oil you like to use for cooking.
- Seasonings – Nutritional yeast, smoked paprika, and garlic powder.
- Liquid smoke – Optional, but this will make your vegan bacon extra smoky.
What Is Rice Paper?
Rice paper is a thin, edible sheet made with rice flour, tapioca flour, salt, and water; it’s most commonly used for wrapping spring rolls. (I use them in this Summer Fruit Spring Roll recipe!) Out of the package, they are translucent and delicate, but when you soak them in liquid, the sheets of rice paper become pliable. You can find this ingredient in the international or Asian aisle at the grocery store, or at East Asian markets.
How to Make Rice Paper Bacon
Are you ready to transform rice paper into smoky, crispy vegan bacon? Here’s what you’ll need to do!
- Prepare. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Make the marinade. Whisk the soy sauce, miso, maple syrup, oil, seasonings, and liquid smoke in a small bowl. Whisk in the water a tablespoon at a time, until the liquid reaches a brushable consistency.
- Prep the bacon. Stack two rice paper sheets and dip them in water. Once softened, cut them into strips. Place the strips on the prepared baking sheet and brush both sides with the marinade.
- Bake. Place the pan in the oven and bake for 7–10 minutes, flipping halfway through the cooking time.
- Serve. Cool for a minute or two, then serve.
Tips and Variations
- Use the liquid smoke for extra smoky flavour. If you want a more intense smoky flavour in your vegan bacon, don’t skip the liquid smoke. It really makes it taste like bacon!
- Make it spicy. Y’all know that I LOVE spicy food, so when I make vegan bacon, I like to add a pinch of cayenne for some heat.
- Cook a big batch. You can easily scale up the recipe and make a lot, but don’t overlap the strips of rice paper on the baking sheet; instead, lay them out on multiple baking sheets and cook in batches if needed. This will ensure your vegan bacon turns out crispy!
My Favorite Ways to Use This Vegan Bacon
Any way you’d use regular bacon, you can use this crispy rice paper bacon!
- For breakfast. Serve it alongside Fluffy Tofu Scramble for a vegan version of bacon and eggs.
- On top of salads. Crumble the bacon strips onto Vegan Cobb Salad.
- As a topping for pizza. It would be great on this Vegan Breakfast Pizza!
- In potato skins or baked potatoes. Like my Loaded Potato Skins.
- On burgers and sandwiches. Swap it into this Vegan BLT Sandwich recipe.
- In pasta dishes. You can also swap it into this Pasta Carbonara or sprinkle it over my Baked Vegan Mac and Cheese before serving.
How to Store
Store leftover rice paper bacon in an airtight container at room temperature for up to 2 days. Reheat in a 350ºF oven to restore the crispiness, if needed.
More Vegan Meat Swaps
Enjoy friends! If you make this crispy vegan bacon, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Rice Paper Bacon
Ingredients
- 6 sheets rice paper
- 2 tablespoons soy sauce, or tamari for gluten-free, 30mL
- 1 tablespoon white or yellow miso paste, 18g
- 1 tablespoon maple syrup, 15mL
- 1 tablespoon olive oil, 15mL
- 1 tablespoon nutritional yeast, 5g
- 1 teaspoon smoked paprika, 2.3g
- ½ teaspoon garlic powder, 1.6g
- ¼ teaspoon liquid smoke, optional, for extra smokiness, 1.25mL
- 2 –3 tablespoons water, to thin the marinade, 30–45mL
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, miso paste, maple syrup, olive oil, nutritional yeast, smoked paprika, garlic powder, and liquid smoke (if using). Add water gradually, 1 tablespoon at a time, until the mixture is thin enough to brush onto rice paper.
- Stack two sheets of rice paper together. Briefly dip the stack into water until just softened—do not over-soak. Let excess water drip off and place the softened stack on a cutting board. Using kitchen scissors or a knife, cut into strips about 1 to 1.5 inches wide.
- Arrange strips on the prepared baking sheet, spaced slightly apart. Use a pastry brush to apply the marinade to both sides of each rice paper strip, coating evenly.
- Bake for 7–10 minutes, flipping halfway through. Watch closely, especially in the final minutes, as they can burn quickly.
- Let the strips cool for 1–2 minutes to crisp up further. Serve on salads, sandwiches, or vegan breakfast plates.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
