Crispy rice paper nachos with Gruyère AOP and basil guacamole
- 30 min.
- Appetizers
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 pinchof salt
Guacamole
-
100 gripe avocado
-
10 gpine nuts
-
5 gof fresh basil
-
5 gcider vinegar
-
10 glime juice
-
15 gGruyère AOP
-
1 pinchof salt
-
1 pinchof pepper
-
2 gEspelette chili powder
To serve
-
100 gGruyère AOP
-
15 gChopped spring onions
-
1 pinchof salt
-
1 pinchof pepper
Preparation
Crispy rice paper nachos
- Use a pair of scissors to cut the rice paper sheets into quarters.
- 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.
- Once they are cooked, place them on a paper towel and lightly salt them. Dry them thoroughly.
Guacamole
- Peel the avocados and mix them with the cider vinegar and lime juice.
- Add the pine nuts, basil and Gruyère AOP grated with a microplane. Mix until smooth.
- Season with salt, pepper and Espelette chili powder. Remove and chill in a piping bag.
To serve
- 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.
- Sprinkle with paprika and store in a dry place.
- 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.
- Serve immediately to prevent the rice paper from becoming soggy.