Crispy rice paper nachos with Gruyère AOP and basil guacamole

These light, original, fried rice paper bites topped with melted Gruyère AOP and basil-flavoured guacamole combine a crispy texture with cool freshness. As a refined take on nachos, they make the perfect summer aperitif or quirky snack.

Lionel Rigolet

Ingredients for

4

Note

Attention change of number of people

Crispy rice paper nachos

  • 4
    rice paper sheets, each cut into 4
  • 1 pinch
    of salt

Guacamole

  • 100 g
    ripe avocado
  • 10 g
    pine nuts
  • 5 g
    of fresh basil
  • 5 g
    cider vinegar
  • 10 g
    lime juice
  • 15 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 2 g
    Espelette chili powder

To serve

  • 100 g
    Gruyère AOP
  • 15 g
    Chopped spring onions
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Crispy rice paper nachos

  1. Use a pair of scissors to cut the rice paper sheets into quarters.
  2. Heat the fryer to 170°C and lower the rice paper pieces into the oil one at a time, holding them with two tongs to keep them upright. 
  3. Once they are cooked, place them on a paper towel and lightly salt them. Dry them thoroughly.

Guacamole

  1. Peel the avocados and mix them with the cider vinegar and lime juice.
  2. Add the pine nuts, basil and Gruyère AOP grated with a microplane. Mix until smooth.
  3. Season with salt, pepper and Espelette chili powder. Remove and chill in a piping bag.

To serve

  1. Grate the Gruyère AOP over the crispy rice paper nachos and place them under the grill on a low light to melt the Gruyère AOP. 
  2. Sprinkle with paprika and store in a dry place. 
  3. When ready to serve, dots the nachos with guacamole. Place chopped spring onions on half of the dots and flower petals on the remaining dots.
  4. Serve immediately to prevent the rice paper from becoming soggy.
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