I have never made a single wonton dumpling, yet I have already used three packages of wonton skins in last couple of months. First, I discovered how to transform wonton skins into edible cups (see the photo and link below), which, once filled, proved impressive, but surprisingly effortless snacks. Then, quite recently, I started to play with these wonton chips (or crisps). Quick and easy, they are an ideal low-calorie and low-fat alternative to nachos or other commercial deep-fried snacks, but they certainly do not fall into the “diet food” category; an excellent taste and delicate, crisp texture remain their biggest assets.
Similar recipes can be found everywhere on the web, but instead of following any of them, I decided to copy the edible wonton cups instructions, adapting them to bite-sized chips. If you wish, before baking, you can sprinkle them with spices, coarse salt, grated cheese… whatever comes to your mind. I chose this time to keep them simple, but slightly fiery and brushed them only with chili oil.
If you are tempted by this uncommon way to use wonton skins, you might also like to transform them into these edible cups:
TIPS: Wonton skins or wrappers can be found in frozen food section in most Asian grocery shops. I find them here also in bigger “normal” supermarkets. They thaw quite quickly (usually two hours at room temperature).
Preparation: 15 minutes
Ingredients (40 chips):
10 wonton skins
1 tablespoon oil (I have used chili oil)
Preheat the oven to 180°C.
Brush wonton wrappers with oil, piling them up and slightly pressing so that you brush only one side of each sheet, but both sides end up oily.
Cut the pile into four equal triangles (or into another shape of your choice).
Place the pieces on baking paper.
Bake for about 5 minutes until golden.
Beware! They burn very quickly, so watch the first batch closely (the time depends on your oven).