Shiso Chips
Crispy Shiso Chips with Rice Paper (Easy Snack Recipe)
If you’re looking for a fun and crunchy snack with a Japanese twist, these Shiso Chips are a must-try. Made by layering fresh shiso leaves between rice paper and frying them until light and crispy, they’re simple, aromatic, and addictive. With just four ingredients, you can make an impressive Japanese-inspired appetizer or snack at home in minutes.
Shiso leaves (also called oba in Japanese) is a fragrant herb commonly used in Japanese cooking. Its refreshing, slightly minty flavor pairs beautifully with the delicate crunch of rice paper, turning a humble herb into something completely snack-worthy.
Why You’ll Love Shiso Chips
Quick & easy – Only four ingredients and about 10 minutes to make.
Unique flavor – Shiso adds a refreshing, herbal note that makes these chips irresistible.
Perfect for entertaining – A crunchy appetizer that’s as beautiful as it is tasty.
Versatile – Serve with Japanese dishes, enjoy with drinks, or simply as a fun homemade snack.
RECIPE
Servings: 4 pcs
Time: 10 min
Ingredients:
8 pcs rice paper (6 ½ inch)
4 pcs fresh shiso leaves
Cooking oil for frying
Salt to taste
My Kitchen Tools:
Instructions:
Prepare the shiso
Rinse the shiso leaves but don’t wipe them dry. The slight moisture helps them stick to the rice paper.
Assemble the chips
Place one sheet of rice paper on a flat surface.
Lay a shiso leaf on top, then cover with another sheet of rice paper.
Press gently so the leaf sticks between the papers. (The moisture from the shiso helps the rice paper adhere.)
Fry until crisp
Heat cooking oil in a pan.
Once hot, carefully slide the rice paper sandwich into the oil and fry for about 20 seconds per side, or until crisp and lightly golden.
Drain & season
Remove and place on a paper towel to drain excess oil.
Sprinkle lightly with salt while still warm.
※ If your rice papers are larger than the shiso leaves, cut them into halves or quarters before assembling to avoid too much extra rice paper around the edges.
These chips are best enjoyed immediately while crispy.
Try dipping them in soy sauce with a little chili oil for a flavorful snack.
You can experiment with other herbs (like basil or perilla) if shiso isn’t available.
For a lighter version, try brushing the rice paper lightly with oil and baking until crisp instead of deep frying.
