You’ll never snack the same way again after you try these teriyaki salmon rice paper chips! They’re so easy to make, and you get delicious flavor combined with the crunchy texture, so every bite is super satisfying. They’re tasty enough to eat plain, but you can also dip them in some Bachan’s Japanese BBQ sauce! You can also fill these chips with almost anything you can think of! Think enoki mushrooms, shredded chicken, veggies, etc. Would you try them? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 1 salmon filet 1/2 cup Bachan’s Japanese BBQ Sauce Pepper (to taste) 3 sheets rice paper 3 stalks scallions (chopped) 1 cup vegetable oil (for frying) INSTRUCTIONS 1️⃣ Preheat your oven to 350 F. Pour the Bachan’s Japanese BBQ Sauce into a freezer bag and put your salmon filet in and let it marinate in the fridge for 15 minutes. After marinating, line a baking pan with tin foil, place the salmon filet on it, and put it in the oven for about 8-12 minutes depending on the size of your filet. While you wait, chop your scallions. Once done, use a fork or knife to break the salmon into thin pieces. 2️⃣ Fill a dinner plate partially with cold or room temperature water, dip both sides of a sheet of rice paper in it, and place it on a cutting board. On one half of the rice paper, place two thin pieces of salmon. Sprinkle some chopped scallions on top of each piece. Make sure there’s room along the edges, and fold the other half of the rice paper over the top. Press down along the edges to seal it. Use a sharp knife to slice down the center to make two pieces. Repeat for the other rice paper sheets. 3️⃣ Heat the oil in a pan until it reaches 350 to 375 degrees. Put some paper towels on a plate to drain the chips after frying. Drop each piece into the oil for a few seconds on each side, or until the rice paper crisps up and turns white. Set aside on the paper towels. Repeat for each piece. 4️⃣ Pour some Bachan’s Japanese BBQ Dipping Sauce into a sauce bowl and enjoy! LTKParties LTKHome LTKFamily