Five-Minute Rice Paper Pretzel Sticks With Sesame

This recipe from cook and recipe developer Amelie Pink turns rice paper into a fast, gluten-free snack that is golden, crunchy, and heavily sesame-coated. The article says the biggest problem is not making them, but stopping after one, so readers are warned to make a double batch.

The ingredients are 6 square rice paper sheets, water, 1/2 teaspoon baking soda, 1 teaspoon silan, 1/2 teaspoon salt for the coating and assembly, 1/4 cup sesame seeds, Atlantic or coarse salt, and sesame oil or olive oil for toasting and greasing. The author says any preferred spice can also be added.

To make them, the oven or air fryer is heated to 190 degrees Celsius. The sesame seeds are toasted in a little oil over medium heat for 1 to 2 minutes, then removed as soon as they turn golden and smell nutty. Separately, water, baking soda, salt, and silan are mixed in a wide bowl. The work surface is oiled, each rice paper sheet is dipped in the liquid for just 3 to 4 seconds, then placed on the oiled surface.

A generous handful of the toasted sesame seeds and a little salt are sprinkled over half the sheet, which is folded in half and cut into strips about 1 centimeter wide. Each strip is twisted into a spiral and cut into short pieces about 3 centimeters long. The sticks are arranged in a single layer on a baking tray or air fryer rack and baked for 5 to 6 minutes until puffed, fully golden, and very crisp, then cooled for a minute before eating.