Prep time – 20 minutes
Cook times – 7 minutes
Serves – roughly 30 pieces

Ingredients

  • 8-10 pieces of rice paper
  • 4 Tbsp. nutritional yeast
  • 1 Tbsp. garlic powder
  • 4 Tbsp. olive oil
  • 6 Tbsp. tamari (or soy sauce if you don’t have tamari)
  • ½ tsp. liquid smoke (you can also sub 1 Tbsp. BBQ sauce if you do not have access to liquid smoke)
  • 1 Tbsp. maple syrup
  • ½ tsp. ground black pepper
  • ½ tsp. of smoked paprika
  • 1 ½ tsp. mushroom seasoning or MSG

DIRECTIONS

  1. Preheat the oven to 400 F. 
  2. Prepare two baking sheets with sheets of parchment paper.
  3. In a bowl, whisk together all the ingredients except the rice paper.This will become your marinade. Transfer it to a lipped plate or casseroledish wide enough for the rice paper.
  4. Place one sheet of rice paper onto the marinade and flip. Make sure it’s coated and starting to soften slightly.
  5. Place onto a cutting board. Dip a second sheet of rice paper and place it on top of the first.
  6. Now using a pizza cutter, cut rice paper into thick bacon-like strips.
  7. Repeat the technique with remaining rice paper until the baking sheet is filled, whisking the marinade every so often to prevent separation.
  8. Bake for about 7 to 8 minutes, until crisp.
  9. The strips burn easily, so keep an eye on the baking sheet and remove it from the sheet right away.
  10. You can store leftover rice paper bacon in an airtight container at room temperature for up to three days or in the fridge for a few weeks.

NOTE:

If you like softer, chewier bacon follow these preparation instructions instead.

  1. Cut the rice paper sheets into strips as instructed above. 
  2. Place sheets into the bowl of water until soft, remove from water and carefully lay one on top of each other on a cutting board, removing excess water with fingers and allowing to dry for 2 minutes or until they have fused together.
  3. Dip this strip directly into the marinade, and remove excess with fingers, then place on the baking sheet.
  4. Bake as directed above.

Nutrition facts per serving
Calories 34; protein 1 g; fat 2 g; carbs 3 g. 

Photography by Candice Hutchings

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