Cannabis-Infused Emerald Chili Crisp Rice Paper Nachos
Ultra crisp. Shatteringly light. Completely new direction.
These St. Patrick’s Day “nachos” use blistered rice paper sheets as the base — puffed, crackly, and feather-light. They’re brushed with emerald cannabis-infused scallion oil, layered with smashed avocado crema, pickled jalapeños, and finished with a drizzle of bright lime crema. The infusion lives entirely in the scallion oil for clean dosing and zero soggy texture.
A Note on Dosing
This recipe makes 6 shareable portions.
Using 1.5g of 15% THC flower:
~55mg THC total (infused into scallion oil)
~9mg per portion
For lighter servings:
• 1g flower → ~6mg per portion
• 2g flower → ~12mg per portion
Step 1: Cannabis-Infused Scallion Oil
Ingredients
• 1.5g cannabis flower
• 1/3 cup neutral oil (grapeseed or avocado)
• 2 scallions, finely sliced
• Pinch sea salt
Decarboxylation
Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.
Infusion
Warm oil to 160–170°F (do not simmer).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly.
While warm, stir in scallions and salt.
Cool completely.
This oil contains the full THC content.
Step 2: Rice Paper “Chips” (Non-Infused)
Ingredients
• 8–10 round rice paper sheets
• Neutral oil spray
• Pinch salt
Preheat oven to 375°F.
Lightly mist rice paper with oil spray.
Place directly on oven rack.
Bake 1–2 minutes until they puff and blister dramatically.
Remove immediately and cool.
Break into large shards.
Step 3: Avocado Lime Crema (Non-Infused)
Ingredients
• 2 ripe avocados
• Juice of 1 lime
• 1/4 cup sour cream
• Salt to taste
• Small pinch matcha (optional for emerald tone)
Blend until smooth and creamy.
Step 4: Assemble
Lay rice paper shards on large platter.
Brush lightly and evenly with measured cannabis-infused scallion oil.
Top with:
• Dollops of avocado crema
• Pickled jalapeños
• Micro cilantro
• Thin radish slices
• Flaky sea salt
Serve immediately for maximum crunch.
Flavor Profile
• Airy crisp crunch
• Bright lime acidity
• Creamy avocado richness
• Chili heat
• Fresh scallion finish
• Balanced herbal undertone
Savory, light, and visually striking.
Packaging & Dosing Guidance
Per portion: ~9mg THC
Label clearly:
CANNABIS-INFUSED EMERALD RICE PAPER NACHOS
THC per portion
Date prepared
Start with half a portion and wait 90 minutes
Safety & Storage
⚠️ Approximately 55mg THC total in scallion oil
⚠️ Brush evenly for consistent dosing
⚠️ Clearly label infused oil
⚠️ Do not drive after consuming
Storage:
Rice paper chips best served immediately
Store infused oil separately up to 1 week refrigerated