Rice Paper “Bacon”

There are many ways to get the flavor and texture of bacon in an animal-friendly, environmentally conscious and healthy manner. A quick search on the internet quickly yields many options that create the smoky-salty taste and crunchy texture so many people find addictive, creatively using mushrooms, tempeh, eggplant, seitan, coconut…and even lab-grown cell “meat” to invent a new “bacon.”

But the question for plant-eaters remains…why?

It’s a legitimate question with a complicated answer that can rival discussing politics or religion – and all the associated emotions that arise from those conversations. Personally, I remain open in welcoming these kinds of replacements, because I think they are valuable in transition. Some people struggle with the concept of giving up familiar foods they have appreciated for many years – foods like bacon. So, if there is a viable option that is plant-based (and preferably healthy), then why not bring some comfort to the process of transitioning?

My version of crispy bacon uses the rice paper method, which seems totally whacky at first but ends in one of those…huh moments. It’s crispy, salty, smoky and visually appealing. Is it the holy grail of bacon? Probably not, but it does come close and works perfectly well for breakfast, in a sandwich, in a pasta…or as I found out…just to munch on as a snack!

Difficulty: simple
Yield: makes about 6-8 servings