Crispy Rice Paper Mozzarella Chips: Light, Crunchy and Packed with Flavour
If you’re looking for a quick, crispy snack that feels a little different but still delivers big flavour, these Crispy Rice Paper Mozzarella Chips are exactly what you need. Rice paper transforms into a delicate, golden shell in the air fryer, creating that light, shatteringly crisp texture on the outside while keeping a soft, melty mozzarella centre inside. The addition of sun-dried tomato pesto brings a rich, slightly tangy depth that makes every bite feel balanced and satisfying without being heavy. It’s a simple idea, but the texture and flavour combination make it incredibly addictive. With just a handful of ingredients and minimal prep, this recipe is perfect when you want something warm, cheesy, and ready in minutes.
If you enjoy creative rice paper recipes, make sure to try my Rice Paper Chicken Sausage Rolls and Salmon Rice Paper Parcels for more ways to turn this versatile ingredient into crispy, flavour-packed dishes.
Scroll down or tap ‘Jump to Recipe’ for the full ingredients and exact measurements.
Simple Ingredients, Big Flavours
What makes these Crispy Rice Paper Mozzarella Chips so satisfying is how a few simple ingredients come together to create something seriously addictive.
- Rice paper – I use 16 cm / 6-inch diameter rice paper sheets, which are the perfect size for handling and portioning. They turn beautifully crisp in the air fryer while staying light and delicate. You can find rice paper in most major supermarkets in the Asian aisle or in any Asian grocery store.
- Mozzarella – Gives that soft, melty centre that contrasts perfectly with the crisp shell. You can also swap it for other cheeses like cheddar, gouda, or a mix for a stronger flavour.
- Sun-dried tomato pesto – Adds richness and a slightly tangy depth that really makes these chips stand out. If you don’t have it, you can use classic basil pesto or even marinara sauce for a different flavour profile.
- Olive oil spray – Helps the rice paper crisp up evenly and develop that golden finish without deep frying.
It’s a simple combination, but when everything comes together, the result is crispy, cheesy, and packed with flavour in every bite.
How to Make Crispy Rice Paper Mozzarella Chips
Preparing the Rice Paper
These come together really quickly once you get into the flow. Start by cutting each rice paper sheet into quarters using scissors, it’s much easier and more precise than trying to tear them. Take one piece at a time, dip it briefly in water just until it softens, then lay it flat on your work surface.
Adding the Filling and Sealing
Add a small amount of sun-dried tomato pesto right in the centre and sprinkle over a little finely grated mozzarella. Keep everything in the middle so it’s easier to seal. Dip another rice paper quarter in water and place it on top. Let it sit for about 30 seconds to soften, then gently press the edges together to seal. Make sure it’s properly closed, otherwise the filling can leak out while cooking.
Air Frying
As you go, place each piece straight into a well-sprayed air fryer basket, keeping them in a single layer. Continue like this until the basket is full, then give the tops a light spray of olive oil. This helps them crisp up evenly and get that nice golden finish. Air fry at 200°C/400°F for about 6 minutes, until they’re crisp and lightly golden.
Finishing and Serving
Once they’re done, take them out and repeat with the remaining rice paper and filling. They’re best served warm, when the outside is still crisp and the centre is soft and melty. Serve with a simple pesto yoghurt dip or any sauce you like.
Perfect for Snacking and Sharing
These Crispy Rice Paper Mozzarella Chips are ideal whether you’re making a quick snack for yourself or serving something fun and different to guests. They cook in minutes, which means you can prepare them fresh and serve them warm, when they’re at their crispiest and most satisfying. Just like my Crispy Chicken Rice Paper Rolls (Air Fryer, High Protein) and Feta and Spinach Rice Paper Rolls (Air Fryer, Gluten-Free), they work perfectly as bite-sized appetisers that are easy to make in batches and great for sharing. Serve them with a simple pesto yoghurt dip, a classic marinara, or even a spicy mayo for a bit of heat. They’re light, crispy, and just a little bit addictive, exactly the kind of snack that disappears quickly from the table.
Why We Love Crispy Rice Paper Mozzarella Chips
There’s something incredibly satisfying about how rice paper transforms in this recipe, going from soft and delicate to golden and perfectly crisp in just a few minutes. The contrast between the crunchy exterior and the gooey, melty mozzarella centre makes every bite feel exciting, while the sun-dried tomato pesto adds a rich, slightly tangy depth that keeps you coming back for more. Just like my Crispy Salmon Squares and Mini Rice Paper Quiches (Protein-Packed Snack), this recipe shows how versatile rice paper can be, turning simple ingredients into something creative and genuinely delicious. What makes these chips even better is how quick and simple they are to prepare, using just a handful of ingredients but delivering a result that feels a little special without any extra effort.
Instagram Tutorial & More
Want to see them come together? Watch our quick video on Instagram and make sure to check our other easy and delicious recipes.
- Rice Paper Salmon Chips
- Air-Fried Rice Paper Parcels
- Rice Paper Cucumber Roll
- Chicken Spring Rolls
- Salmon Bites
Happy snacking,
Izabella
Description
Crispy Rice Paper Mozzarella Chips are a quick and irresistible air fryer snack made with just a few simple ingredients. Thin rice paper sheets are filled with melty mozzarella and rich sun-dried tomato pesto, then sealed and air fried until golden and perfectly crisp, creating a light, crunchy exterior with a gooey, flavour-packed centre that’s hard to resist. They come together in minutes, making them perfect for a quick snack, appetiser, or party bite, and they are naturally gluten-free thanks to the rice paper. You can easily customise them with different cheeses or fillings, and they are best served with a simple pesto yoghurt dip or your favourite sauce for an extra layer of flavour.
Ingredients
Instructions
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Cut each rice paper into quarters using scissors, this makes it much easier and more precise. Working one piece at a time, briefly dip a quarter into water, then place it on a flat surface. Add a small amount of pesto in the centre and sprinkle a little mozzarella on top, keeping the filling in the middle. Dip another rice paper quarter into water and place it on top. Let it sit for about 30 seconds so the rice paper softens, then press the edges firmly to seal. Make sure the filling is completely enclosed, otherwise it may leak during cooking.
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As you’re assembling them, transfer each sealed piece straight into a well-sprayed air fryer basket, arranging them in a single layer as you go. Continue filling the basket this way until it is full, then lightly spray the tops with olive oil spray. Air fry at 200°C/400°F for about 6 minutes, until crisp.
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Remove from the air fryer and repeat with the remaining rice paper and filling. Serve with a simple pesto yoghurt sauce by mixing pesto, yoghurt, and a pinch of salt, or use any sauce you like.
Nutrition Facts
Servings: 16 ServingCalories:27.27kcalTotal Fat:0.72gCholesterol:1.97mgSodium:26.4mgPotassium:1.9mgTotal Carbohydrate:4.52gDietary Fiber: 0.11gSugars: 0.12gProtein:0.57gVitamin A: 5.75IUVitamin C: 0.11mgCalcium: 12.97mgIron: 0.07mgVitamin D: 0.01IUVitamin E: 0IUVitamin K: 0.05mcgVitamin B6: 0mgVitamin B12: 0.05mcgPhosphorus: 8.85mgMagnesium: 0.5mgZinc: 0.07mg
Note
- Keep the filling small and centred. Overfilling or spreading it too close to the edges will cause leaking during air frying.
- Make sure the edges are fully sealed before placing in the air fryer. If needed, lightly press or smooth them again just before cooking.
- Don’t overcrowd the basket. Arrange in a single layer with space between each piece so they crisp properly.
- Cooking time may vary slightly depending on your air fryer. Check at 5 minutes to avoid over-browning.
- Mozzarella works best for that melty centre, but you can mix in a bit of cheddar or parmesan for extra flavour.
- Best served immediately while hot and crispy: They will soften slightly as they cool.
- For extra flavour, add a pinch of dried herbs or chilli flakes into the filling.
- If you don’t have sun-dried tomato pesto, you can use classic basil pesto.
