Baked wonton chips are a perfect snack for any occasion!
Why purchase ordinary chips when you can have homemade fresh and crispy Wonton crisps in no time?
Versatile wonton crisps can be seasoned in a variety of ways, and are always delicious. We make them for family get-togethers, as well as to enjoy as anytime snacks, including for school lunches!
Crispy Wonton Chips
- Are they wonton chips or wonton crackers? Either way, they are a light and crispy dipper, or salad or soup topper and so much fun to make!
- Quick and easy to make, wonton crisps can be seasoned to suit your recipe!
- Wonton chips are baked instead of fried and have fewer calories than regular tortilla chips.
- A package of wonton wrappers costs less than a bag of chips and makes more per package since they are cut in half diagonally!
Ingredients and Variations
Wonton Wrappers: Find packages of wonton wrappers in the produce or Asian section of the supermarket. Peel off the amount you need and cut them diagonally.
PRO TIP: Wrap the remaining wonton wrappers tightly and save in the refrigerator for your next batch. OR use them for another one of our favorite appies, Chicken Wonton Cups, or for a fun dessert, Blueberry Cheesecake Wontons.
Seasonings: Instead of butter, why not try an herb-infused olive oil for a savory cracker without any extra seasonings? Top with toasted sesame seeds, and red pepper flakes, or try a spicy taco seasoning, everything bagel, Italian seasoning, or go for a dessert-style cinnamon sugar topping for a sweet treat!
How to Make Wonton Chips
- Cut wrappers diagonally and place them on the prepared baking sheet (as directed in the recipe card below).
- Brush tops with more melted butter and sprinkle with parmesan and parsley (or desired seasonings).
- Bake and serve!
How to Use Wonton Chips
The possibilities are endless! Serve with tasty homemade queso, whipped feta dip or with some garlic hummus. Serve with or top with homemade bruschetta, or use as a garnish for stuffed pepper or tomato soup. Make a healthy snack and serve wonton chips with tuna salad, or uplevel hot artichoke dip and add for scooping!
OR, just eat them by themselves (we do that too!). Betcha can’t just have one! On Christmas Eve, we usually make the entire package of wonton wrappers becuase these go so fast! We serve them, alongside Mini Pigs In a Blanket (Crescent Dogs) and Homemade Jalapeno Poppers.
Storing Wonton Chips
- Wonton crisps that are baked will keep longer than ones that are deep fried but they’ll both keep the same way.
- Keep leftover wonton chips in a zippered bag, like a Stasher bag, or an airtight container for up to 10 days.
- Wonton chips don’t hold up in the refrigerator or the freezer, but they’re usually gobbled up before that!
Other Tasty Snack Ideas!
Did you make this Wonton Chips recipe? Be sure to leave a rating and a comment below!
Wonton Chips
Ingredients
- ¼ cup butter
- 20 wonton wrapper
- 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 corner to corner to make a triangular shape. Place the triangle shapes back as squares on the baking tray. They can be placed close together and you should be able to get about 24 triangles on one tray. Brush with butter.
- Sprinkle with parmesan cheese and parsley if using.
- Bake for 5 minutes or until slightly browned.
- Repeat until all are baked. Cool and serve (if you can wait that long!).
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.
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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.
