Preheat oven to 375° F.
Mix all of the marinade ingredients in a shallow pan.
Wet both sides of the rice paper sheets and stack them on a cutting board. Dip them in warm water in a large shallow bowl or baking pan to soften–but don’t leave them in too long. You might need to pick the stack up and turn it over gently a couple of times until the sheets completely stick together. Smooth them to remove air bubbles.
Cut the rice paper stack into strips about 1.5 to 2 inches wide. A rolling cutter, such as a pastry cutter or pizza cutter, works great.
Dip each strip into the marinade to coat thoroughly.
Lay the strips out on a cookie sheet with parchment paper or a silicone liner.
Bake about seven minutes, then flip the strips over and bake another two minutes, or until they reach your preferred level of crispiness. Let cool and serve.

2-4 sheets of rice paper (or spring roll wrappers. Use 2 for a crispy bacon and 4 for a chewier bacon)

For the marinade:

2 tablespoon soy sauce
1 teaspoon liquid smoke
1 teaspoon maple syrup
2 tablespoon nutritional yeast
1 teaspoon smoked paprika