Wonton Chips are brushed with butter, sprinkled with Parmesan cheese and optional parsley (I highly recommend it!), then baked until golden and crispy. It’s a simple, savory snack that is easy to customize and works great as a crunchy topping on your favorite soup, like my creamy tomato soup or broccoli cheddar soup, or salad.
Recipe Highlights: Wonton Chips
- Flavor: Rich, buttery flavor with a savory Parmesan finish and a light, crispy crunch.
- Why It Works: Butter creates an evenly golden, crispy texture, while Parmesan adds rich, savory flavor with just a few simple ingredients.
- Make Ahead: Bake the wonton chips up to 2 days in advance, then let them cool completely before storing them in an airtight container.
- Serving Suggestions: Serve as a dipper for spinach dip, add them to snack boards, or crumble them over pumpkin soup and salads for extra crunch and flavor.
Total Time: 10 Mins Yeild: 40 Crackers Cooking Method: Baked
Ingredient Notes
- Wonton Wrappers: Find square refrigerated wonton wrappers near the tofu, fresh noodles, or produce section. You can use egg roll wrappers, but be sure to cut into smaller pieces and bake them for a minute or two longer.
- Parmesan Cheese: Use freshly grated or shelf-stable parmesan; just be sure to choose finely grated, as it coats the wontons more evenly.
My Favorite Ways to Customize:
- Garlic Parmesan: Add a small pinch of garlic powder to the Parmesan.
- Italian Herb: Combine Parmesan with dried basil, oregano, or Italian seasoning.
- Bagel Seasoning: Replace the Parmesan and parsley with everything bagel seasoning. Brush lightly with unsalted butter to help the seasoning adhere.
- Ranch: Sprinkle the buttered wrappers lightly with dry ranch seasoning.
- Cinnamon Sugar: Turn them into the perfect dessert crisp by brushing with butter and sprinkling with cinnamon sugar.
How to Make Wonton Chips
- Cut the wonton wrapper diagonally in half (into two triangles).
- Arrange on a buttered, rimmed baking sheet (full recipe below).
- Brush the wontons with melted butter, then sprinkle with Parmesan and herbs.
- Bake until crisp.
How to Store Leftovers
- Allow wonton chips to cool completely before storing. Then store in an airtight container at room temperature for up to 10 days.
- To keep the chips from getting soft, place a piece of paper towel in the container and store separately from toppings or dips.
- Re-crisp in a 325°F oven for 2 to 3 minutes. Do not freeze.
Dips Made for Crispy Wonton Chips
Did you enjoy this Wonton Chips Recipe? Leave a comment and rating below.
Wonton Chips
Ingredients
- ¼ cup butter
- 20 wonton wrappers
- ¼ cup Parmesan cheese or more as desired
- 2 teaspoons dried parsley optional, garnish
Instructions
- Preheat oven to 375˚F.
- Melt butter. Using silicone brush or pastry brush, brush baking tray with melted butter.
- Separate squares and cut diagonally to make a triangular shape, and place on the baking tray. They can be placed close together (about 24 to a tray). Brush the tops with butter.
- Sprinkle with parmesan cheese and parsley (optional).
- Bake for 5 minutes or until slightly browned.
- Repeat until all are baked. Cool and serve.
Notes
- Use a baking tray with sides.
- Leftover wonton chips can be stored in a zippered bag or an airtight container for up to 10 days.
- Baked wonton chips will keep longer than ones that are deep fried.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Wonton Chips recipe
Recipe from Brimacombe, Karen, “Wonton Crispies.” The Rest of the Best and More. Ed. The Best of Bridge Publishing Ltd. Regina: Best of Bridge Publishing Ltd., 2004. 68. Print.
