Best Wonton Chips Recipes

WONTON CHIPS

Steps:

• Preheat oven to 350 degrees.
• Spray 1 or 2 baking sheets with nonstick spray.
• Cut each wonton wrapper to make 4 triangles.
• Place in a single layer on baking sheet.
• Sprinkle with salt to taste.
• Bake for 5 to 7 minutes, or until crisp and golden.
• These will keep for a week or two in an airtight container.
• If desired, reheat for 4 or 5 minutes at 350 degrees before serving.

COLD BEER CHEESE DIP WITH WONTON CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
• Spray cooking spray into wonton wrappers and place them on a baking sheet.
• Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.

TUNA POKE WITH WONTON CHIPS

Steps:

• Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
• Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
• Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
• Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

CRISPY WONTON CHIPS

Steps:

• Coat 2 large baking sheets with nonstick spray and arrange the wonton wrappers in a single layer on the sheets.
• Spray the wonton wrappers with nonstick spray and coat with salt or other flavors.
• Using a pizza cutter cut each diagonally in half.
• Bake at 350 about 5 minutes until lightly browned or until they reach desired crispiness.

ASIAN SALSA WITH BAKED WONTON CHIPS

Steps:

• Combine first 9 ingriedients and chill.
• For the chips.
• Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
• cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
• brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.

SEARED TUNA WITH LEMON-WASABI DRESSING AND HOT MUSTARD WONTON CHIPS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange wonton wrappers on prepared baking sheet and spray with cooking spray. Season the tops with salt, black pepper and mustard powder, to taste. Bake 6 minutes, until golden brown and crisp.
• Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna steaks with salt and black pepper. Place tuna on hot pan and sear 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a small bowl, whisk together soy sauce, lemon juice, wasabi paste, and sesame oil. Transfer tuna to a serving plate and spoon dressing over top. Sprinkle the top with scallions. Serve wonton chips alongside.

PONZU POKE WITH BAKED WONTON CHIPS

Steps:

• Preheat the oven to 350 degrees F. Spray 2 large rimmed baking sheets with cooking spray.
• Cut the wonton wrappers in half and arrange them on the baking sheets in a single layer. Spray the tops with cooking spray. Bake until crisp and golden brown, 6 to 7 minutes.
• Whisk the soy sauce, orange juice, lime juice, lemon juice, sesame oil, ginger, Fresno pepper and scallions together in a medium bowl. Add the tuna and toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours.
• Before serving, add the radishes, cucumbers, avocado and the sesame seeds to the tuna and gently stir to combine; season with salt to taste. Transfer to a serving bowl with the wonton chips on the side.

SAVORY WONTON CHIPS

Steps:

• Cut each wonton wrapper in half diagonally. Spritz with cooking spray. Rub dressing mix over wrappers. Place on a baking sheet coated with cooking spray. , Bake at 375° for 3 minutes. Turn over; bake 2-3 minutes longer or until crisp. Immediately remove to a wire rack to cool.

SAVORY WONTON CHIPS

Steps:

• Cut each wonton wrapper in half diagonally. Sprtiz with nonstick cooking sray. Rub dressing mix over wrappers. Place on a baking sheet coated with nonstick cooking spray.
• Bake 375 for 3 minutes, turn over and bake 2-3 minutes longer or until crips. Immediately remove to a wire rack to cool.

SESAME WONTON CHIPS

Steps:

• Cut wrappers diagonally in half; place on a greased baking sheet. In a small bowl, combine the oil, soy sauce, sugar and garlic salt; brush over strips. Sprinkle with sesame seeds., Bake at 400° for 3-5 minutes or until crisp.

OVEN-BAKED TERIYAKI OR THAI WONTON CHIPS

Steps:

• For the teriyaki chips.
• Set oven to 400 desgrees.
• Line a large baking sheet with parchment paper.
• For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
• Cut the egg roll wrappers into thirds.
• Brush one side with the teriyaki mixture.
• Turn over and brush the mixture on the other side.
• Place on the baking sheet.
• Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
• When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
• For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
• Follow the same instructions as for the teriyaki chips.

PEA-WASABI HUMMUS WITH WONTON CHIPS

Steps:

• Cook peas as directed on bag for minimum cook time; drain.
• In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
• Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
• Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.

CRAB RANGOON DIP WITH WONTON CHIPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan. Bake 7 to 8 minutes or until brown and crispy, set aside. Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping. Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips.

BAKED WONTON CHIPS WITH YOGURT DIP

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick spray. Lay the wonton wrappers flat on the sheet.
• Melt the margarine in the microwave and brush each wonton wrapper with melted margarine. Sprinkle with cinnamon and Splenda to taste. Bake at 350 for approximately 8 minutes.
• Meanwhile, in a small bowl, combine yogurt and strawberry preserves, adding Splenda to taste, and a drop or two of liquid Stevia.
• Break the baked wonton wrappers into "chips" and dip into the yogurt!

WONTON CHIPS

Steps:

• Preheat oven to 375F. Line baking sheets. Boil water in a large saute pan. Drop in 3 or 4 wontons, one at a time. After 15-20 seconds, transfer to a bowl of cold water; remove and drain on toweling. Arrange wontons in a single layer on a baking sheet, sprinkling with cheese mixture. Bake until crisp and golden, 10-12 minutes, checking often to avoid burning. Cool on a rack. Chips keep for 1 week, tightly sealed, frozen up to 2 months.

PEA-WASABI HUMMUS WITH WONTON CHIPS

Steps:

• Cook peas as directed on bag for minimum cook time; drain.
• In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
• Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
• Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.

SHRIMP WONTON CHIPS

Steps:

• Preheat a large skillet with 1-inch deep oil on medium heat.
• Pat shrimp dried with paper towels. In a medium bowl, combine shrimp, scallion, salt, pepper, ginger, and one egg.
• Beat the second egg in a small bowl. Brush and even layer of the beaten egg over the surface of 12 wontons. Spread about 1 teaspoon of the shrimp filling on each wonton.
• Carefully place a few wontons, shrimp side up, into the hot oil (3 or 4 wontons. Do not crowd). Cook until the bottom is golden, about 1 to 1 1/2 minutes. If your wontons cook too fast or take to long to fry up, adjust heat accordingly. Flip wontons over and fry for about 15 seconds to finish cooking the shrimp. Remove wonton chips to a cooling rack. Repeat frying the remaining wontons.
• Continue assembling and frying wontons in batches of 12. Serve.