One of our neighbors, who is expecting her second child this summer, has her gestational diabetes test coming up, and I promised not to tempt her with too many sweets until she passes the test. So amongst the recent spate of cookie and cupcake madness, I sent some Baked Wonton Chips over her way too.
More times than not, if it comes down to choosing between a sweet or salty item, I tend to lean more towards the salt. Although cupcakes may be an obvious exception, give me chips and dip over chocolate any day. Now if I can find a way to have chips and dips and perhaps not worry about the grease and salt on top of it…? Color me happy. That’s why I love these Baked Wonton Chips. They’re baked in the oven, so they’re the perfect guilt-free snack when you need a little crunch.
They are crazysimple to make and you’ll have them in the oven in less than five minutes. And the best part is that you can totally mix up the flavors to suit your current craving. Sometimes I do salt and pepper. Sometimes Parmesan cheese. Sometimes a smattering of herbs. Sometimes all of them together. Go crazy. Whichever way you go, you can’t go wrong.
Baked Wonton Crisps
Recipe courtesy of Cate O’Malley
wonton wrappers (3-inch squares)
freshly ground black pepper
toppings of your choice (i.e., Parmesan cheese, herbs, sesame seeds)
Preheat oven to 375 degrees. Spray a rimmed baking sheet with cooking spray (i.e., Pam), and arrange the wonton wrappers on the sheet, making sure they don’t touch. Spray the tops of the wonton wrappers with cooking spray and then sprinkle with salt, pepper and toppings of your choice. Bake until golden brown, about 8 minutes. Remove the wonton crisps to a wire rack, and let cool.
Note: You can usually find wonton wrappers in the (refrigerated) produce section of your local grocery store, near the herbs and sprouts and things.