Best Won Ton Chips Recipes

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FRIED WON TON CHIPS



Fried Won Ton Chips image

When I decided to make Egg Drop Soup, of course I had to make to chips to go with it!!! It's amazing that something sooo simple to make is just sooo darn good!!! I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. Be sure to buy the freshest date possible, because as they get old, they...

Provided by Joyce Harrison

Categories     Soups

Time 20m

Number Of Ingredients 2

1 pkg won ton wrappers (12 oz), not egg roll wrappers
vegetable oil (2-4 inches deep)

Steps:

  • 1. Heat oil. I use a Fry Daddy (with a basket) that is set to the hottest setting (400-450 degrees).
  • 2. Remove the wrappers from the package. I do this by turning the package upside down, and using the top of my knife to cut an "X" from corner to corner.
  • 3. Carefully divide the stack in half, making 2 stacks, keeping them perfectly aligned. (I use a flexible mat.)
  • 4. Using a large knife with a wide straight blade, begin at the top of the stack, and make one swift cut from top to bottom. Repeat 2 more cuts, and this will yield 4 stacks.
  • 5. Turn your cutting surface one-quarter turn, and make 3 more cuts, to yield 16 stacks of squares.
  • 6. To separate for frying, carefully scoop up handfuls of cut pieces, raise your arms and just drop them onto cutting mat. Continue this until all pieces are separated.
  • 7. Once oil has reached at least 400 degrees (or the light goes off of Fry Daddy) drop a handful of squares into the hot oil. Using a long handle fork, IMMEDIATELY and CONTINUOUSLY, gently stir and separate the chips to promote even cooking.
  • 8. When they JUST BEGIN to turn LIGHT brown, remove them from the oil, (if using a frying basket, let drain over pot while shaking to remove as much oil as possible) and place into container that has been lined with paper towels. They only take a few seconds to cook!! They will continue to darken after being removed from the oil.
  • 9. After each batch has been fried, repeat steps 4-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days ... but are best when eaten the 1st day. Ummmmmm...soooo light and crunchy!!!!!!

HOT CRAB RANGOON DIP WITH WON TON CHIPS



Hot Crab Rangoon Dip with Won Ton Chips image

Provided by Sandra Lee

Categories     appetizer

Time 13m

Yield 12 servings

Number Of Ingredients 10

Two 8-ounce packages cream cheese, cut into cubes
Two 6-ounce cans lump crabmeat, drained and shredded
One 10-ounce can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
Peanut oil
1 package won ton wrappers
Salt, to taste

Steps:

  • For the dip:
  • Preheat broiler.
  • Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
  • For the won ton chips:
  • Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

WON TON CHIPS 2007



Won Ton Chips 2007 image

This recipe comes from Snack Attack Kids Cookbook. I make these on Saturday nights just for my mom and grandma Andy, we enjoy them with a little salsa or white salsa to dip into.

Provided by Dinglebop

Categories     Canadian

Time 40m

Yield 10 serving(s)

Number Of Ingredients 5

30 wonton wrappers
2 tablespoons olive oil
1 garlic clove, minced fine
1/2 teaspoon dried oregano, crushed well
1/4 cup romano cheese

Steps:

  • Turn oven on to 350 degrees F.
  • Cut each Won Ton wrapper into triangles.
  • On a non stick baking sheet, line with tin foil, shaping into a fan , or ridges.
  • Place the pieces of Won Ton wrappers over the foil, letting them fall over the foil. This will give you rippled chips.
  • Or you can just lie them on the pan for flat chips.
  • In a small bowl mix the olive oil, garlic, and oregano ( could use basil), and lightly brush this over each won ton wrapper.
  • Sprinkle with the grated cheese.
  • Bake in the oven for about 8 minutes or until golden, just the way you like them.
  • Use hot pads to remove from oven, and tongs to remove the chips on to a rack to cool completely.
  • Make a second and third batch until all the won tons are baked.
  • Turn off the oven.
  • Enjoy munching as a snack or with a great chilli, or bean soup recipe.

HOT CRAB RANGOON DIP WITH WON TON CHIPS



Hot Crab Rangoon Dip With Won Ton Chips image

Make and share this Hot Crab Rangoon Dip With Won Ton Chips recipe from Food.com.

Provided by internetnut

Categories     Crab

Time 13m

Yield 12 serving(s)

Number Of Ingredients 10

16 ounces cream cheese, cut into cubes
12 ounces lump crabmeat, drained and shredded
10 ounces shrimp bisque (condensed)
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
peanut oil
8 ounces wonton wrappers (1 package)
salt, to taste

Steps:

  • Preheat broiler.
  • Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
  • For the Won Ton Chips
  • Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Nutrition Facts : Calories 219.6, Fat 13.8, SaturatedFat 8.4, Cholesterol 64.8, Sodium 387.8, Carbohydrate 12.5, Fiber 0.4, Sugar 0.2, Protein 11.2

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