Chilli Salt Puffed Rice Paper Chips with Creamy Sesame Dip

Difficulty: Easy | Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Drop a dry sheet of rice paper into hot oil and it puffs up white and crunchy in about three seconds. Proper party trick. A shake of Chooki's Chilli Chicken Salt while they're still glistening and you've got a bowl of chips nobody will believe came out of the spring roll packet.

Step 1: Whisk the Dip

Whisk the tahini, tamari, lime juice, maple syrup and garlic in a small bowl. It'll go thick and claggy first. Don't panic. Add the cold water a spoonful at a time and keep whisking until it turns smooth and pale, about as thick as pouring cream. Set it aside.

Step 2: Cut the Rice Paper

Use dry kitchen scissors to cut each sheet into quarters. Keep your hands and the bench completely dry, because any water on the paper stops it puffing and you'll end up with chewy bits instead of chips.

Step 3: Puff and Season

Pour the oil into a wide frying pan so it sits about 1cm deep and heat it over medium-high to 180°C. Test with a small scrap: it should puff within two seconds. Fry 3 or 4 pieces at a time for 3 to 5 seconds, just until they balloon up white and wavy. Pull them before they colour. Lift onto a tray lined with paper towel and sprinkle with Chilli Chicken Salt straight away, while the oil is still on them, so the salt actually sticks.

Step 4: Pile Up and Serve

Pile the chips onto a board with the lime wedges and the bowl of dip. Squeeze a bit of lime over the top right before they go out. They're best eaten within the hour, while they still shatter.

Tip: No oil? Brush each piece lightly with oil and microwave it on its own for 30 to 40 seconds until it puffs. Season straight after. Most rice paper is just rice and tapioca, but check the label, because the odd brand sneaks in wheat.