Matthew Prescott is the author of Food Is the Solution: What to Eat to Save the World . He's an advisor to the Good Food Institute, Senior Director of Food & Agriculture for The Humane Society of the United States, and a leading figure in the global movement to reform how we farm and eat. A sought-after speaker and thought leader, Prescott has spent over a decade and a half sharing his ideas with Ivy League universities, Fortune 500 companies, consumers, and more. His work has helped lead to sweeping changes in the supply chains of hundreds of major food companies, impacted countless individuals’ diets, and has been covered extensively by the media: his work has been featured by CNN, in the pages of the New York Times, the Wall Street Journal, USA Today, the Boston Globe, and countless more; he's been published in FORTUNE, the Washington Post, Barron’s and others; and he was even once a guest on NPR’s Wait Wait…Don’t Tell Me. He lives in Texas with his wife, the novelist Lara Prescott .


Rice Paper “Bacon”

4 servings
 10 sheets of rice paper
 2 tablespoons olive oil
 3 tablespoons soy sauce (or tamari for gluten-free)
 2 tablespoons nutritional yeast
 1/2 teaspoon liquid smoke
 1/2 tablespoon maple syrup (this only gives a slight sweetness to round out the flavors, but
you can feel free to omit or reduce it)
 ¼ tsp. onion powder
 ½ tsp. garlic powder
 generous pinch of ground black pepper
 pinch of paprika (I used hot Spanish paprika)
1. Preheat the oven to 400 degrees Fahrenheit.
2. Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated
well; prepare a second wide bowl filled partway with water.
3. Prepare a metal, oven-safe rack with a sheet of parchment paper.
4. Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit
when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife
to minimize this.
5. Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you
have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them
into strips instead. I don't recommend cutting wet rice paper with a knife, it's not as easy as it seems). They
should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper
6. Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the
parchment paper.
7. Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the
marinade again and re-emulsify it; the oil will start to separate over time.
8. Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The
strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be
mostly crispy with some slightly chewy parts.
9. Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It
will stay pretty crispy.