Best Wonton Crisps Recipes

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CRAB SALAD WITH WONTON CRISPS AND LIME



Crab Salad with Wonton Crisps and Lime image

Categories     Salad     Shellfish     Appetizer     Side     Fry     Kentucky Derby     Lime     Seafood     Crab     Summer     Shower     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

For wonton crisps
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions (reserve dark green parts for jasmine rice with peanuts and scallions )
Accompaniment: lime wedges
Special Equipment
a deep-fat thermometer

Steps:

  • Make wonton crisps:
  • Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
  • Make crab salad:
  • Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
  • Add crab, celery, and scallions to dressing and toss gently to combine.
  • Serve crab salad in glasses topped with wonton crisps.

TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS



Tuna and Avocado Tartare with California Caviar on Sesame Wonton Crisps image

Categories     Citrus     Herb     Onion     Appetizer     Bake     Tuna     Avocado     Cucumber     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 18

Crisps
12 wonton wrappers, each cut diagonally in half to form 2 triangles
Olive oil (for brushing)
Sesame seeds
Tartare
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons wasabi paste*
3/4 teaspoon Asian sesame oil
8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup 1/3-inch cubes seeded English hothouse cucumber
1 green onion, finely chopped
Toasted sesame seeds
Chopped fresh chives
California caviar (preferably ginger-flavored whitefish roe)
*Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.

Steps:

  • For crisps:
  • Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
  • For tartare:
  • Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.

WONTON CRISPS



Wonton Crisps image

These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 10m

Number Of Ingredients 4

12 to 16 wonton wrappers (3-inch squares)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.

SESAME WONTON CRISPS



Sesame Wonton Crisps image

Categories     Side     Fry     Cocktail Party     Vegetarian     Deep-Fry     Party     Sesame     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 40 crisps

Number Of Ingredients 8

1 cup sesame seeds, toasted
1 tablespoon coarse salt
1 teaspoon sugar
1/2 teaspoon cayenne
5 tablespoons water
2 tablespoons cornstarch
5 cups vegetable oil
40 won ton wrappers

Steps:

  • Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
  • Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

BIG EYE TUNA ON WONTON CRISPS WITH PAPAYA DAIKON RELISH



Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 32 pieces

Number Of Ingredients 15

Vegetable oil
8 wonton wrappers
1 cup soy sauce
1 teaspoon ground ginger
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 pound ahi tuna
Papaya Daikon Relish, recipe follows
1/4 cup papaya, minced
1/4 cup daikon, minced
2 tsp scallion, thinly sliced on the bias
1/2 teaspoon lime juice
1/2 teaspoon freshly grated ginger
2 dashes fish sauce
Pinch salt

Steps:

  • Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat. Let the oil heat for about 3 minutes. As the oil heats, cut each wonton wrapper into 4 equally square pieces. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time. The wontons will bubble up and turn golden brown very quickly. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
  • The wontons may be fried 1 day in advance and stored in an airtight container.
  • Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion. Next, cut the tuna into 1-inch square strips and place them in the marinade. Set aside for 15 minutes.
  • Place a large heavy bottomed skillet over high heat for 3 minutes. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only. Remove from the pan and set aside.
  • To assemble, place a small amount of the relish on a wonton crisp. Carefully slice the tuna strips into 1/4-inch pieces. Place 1 piece of tuna atop the relish and serve.
  • *Wonton crisps can be made several days in advance and kept in an airtight container.
  • Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.

SWEET SESAME WONTON CRISPS



Sweet Sesame Wonton Crisps image

Serve these crisp wontons as an alternative to fortune cookies. If you like, use round wrappers instead of square.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 20m

Number Of Ingredients 8

8 square wonton wrappers, thawed if frozen
1 1/2 teaspoons sugar
1/4 teaspoon ground ginger
Pinch of salt
1 large egg yolk
1 tablespoon heavy cream
4 teaspoons white or black sesame seeds, or a mixture
1 pint sorbet, such as mango, for serving

Steps:

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
  • Stir together sugar, ginger, and salt in a small bowl; set aside. Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.

SESAME WONTON CRISPS



Sesame Wonton Crisps image

These make up in no time for unexpected company. You can use your imagination for the seeds or spices on top. Poppy seeds, granulated garlic, taco seasoning, or grated parmesan cheese are also good toppings.

Provided by luvmybge

Categories     Lunch/Snacks

Time 16m

Yield 24 crisps

Number Of Ingredients 5

1 tablespoon vegetable oil
2 teaspoons cornstarch
12 wonton wrappers, thawed if frozen
2 tablespoons sesame seeds, toasted
1 teaspoon kosher salt (coarse)

Steps:

  • Preheat oven to 350°F.
  • Stir together oil and cornstarch in a small bowl until combined.
  • Stack wonton wrappers and halve diagonally.
  • Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
  • You might not use all of oil mixture at this time.
  • You just need a light brushing to get the seeds and salt to adhere.
  • Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
  • Transfer crisps to a rack to cool.
  • Crisps can be made 1 day ahead and kept in an airtight container at room temperature.

Nutrition Facts : Calories 21.8, Fat 1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 119.9, Carbohydrate 2.7, Fiber 0.2, Protein 0.5

SPICY WONTON CRISPS



Spicy Wonton Crisps image

Here's a delightful alternative to fried tortilla chips! These crunchy baked triangles of wonton wrappers make for a surefire snack.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 4

Number Of Ingredients 4

24 wonton wrappers
1/2 teaspoon garlic powder
1 teaspoon fat-free egg product or egg white
1 teaspoon reduced-sodium soy sauce

Steps:

  • Heat oven to 375°. Spray 2 cookie sheets with nonstick cooking spray. Cut wonton wrappers diagonally to form triangles. Beat garlic powder, egg product and soy sauce with a fork until thoroughly blended. Brush triangles with egg mixture. Place 1/2 inch apart on cookie sheets. Bake cookie sheets, one at a time, 5 minutes until wonton wrappers are brown and crisp. Immediately remove from cookie sheet; cool on wire rack.

Nutrition Facts : Calories 225, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, ServingSize 12 Crisps, Sodium 460 mg

WONTON CRISPS



Wonton Crisps image

There are so many ways to enjoy these unusual crisps. Sweet or savory they are delicious on their own or use in salads or with a nice dip. Nice change from chips or crackers.

Provided by Teresa Jacobson

Categories     Other Appetizers

Time 10m

Number Of Ingredients 5

6 oz wonton wrappers (half of a 12 oz. package)
2 Tbsp olive oil
1 Tbsp water
1 tsp soy sauce
1 tsp chinese five spice powder

Steps:

  • 1. Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.
  • 2. Combine olive oil, water and soy sauce.
  • 3. Place wontons on prepared pan (either whole or cut into thirds) and brush with oil mixture. Sprinkle lightly with five-spice powder.
  • 4. Bake @ 400 degrees for 5 minutes or until light brown and crisp.
  • 5. *** Substitute cinnamon & sugar and eliminate soy sauce for a sweeter crisp. *** Substitute lime juice for soy sauce and lemon pepper for five-spice powder.

MARINATED RAW TUNA WITH EDAMAME PUREE AND WONTON CRISPS



Marinated Raw Tuna With Edamame Puree and Wonton Crisps image

Make and share this Marinated Raw Tuna With Edamame Puree and Wonton Crisps recipe from Food.com.

Provided by spatchcock

Categories     Tuna

Time 40m

Yield 40 pieces

Number Of Ingredients 14

1/2 cup sesame oil
40 wonton skins
1 lb frozen soybeans
1 tablespoon wasabi powder or 1 tablespoon wasabi paste
1 teaspoon sea salt
1 lemon, juice of
6 tablespoons water
2 tablespoons canola oil
1/2 cup low sodium soy sauce
2 tablespoons sake
2 tablespoons light brown sugar
1 teaspoon red chili paste, such as sambal
1 lb sushi-quality tuna (such as ahi, yellowfin or bluefin)
2 tablespoons sesame seeds, toasted, for garnish

Steps:

  • Preheat the oven 350 degrees F.
  • Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
  • Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
  • Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the tuna, sliced into 1/4 inch strips, in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
  • To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

MARINATED RAW TUNA WITH EDAMAME PUREE AND WONTON CRISPS



Marinated Raw Tuna with Edamame Puree and Wonton Crisps image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 40 pieces

Number Of Ingredients 14

1/2 cup sesame oil
40 wonton skins
1 pound package frozen soy beans
1 tablespoon wasabi powder or paste
1 teaspoon sea salt
1 lemon, juiced
6 tablespoons water
2 tablespoons canola oil
1/2 cup low-sodium soy sauce
2 tablespoons sake
2 tablespoons light brown sugar
1 teaspoon red chili paste, such as sambal
1 pound sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips
2 tablespoons sesame seeds, toasted, for garnish

Steps:

  • Preheat the oven 350 degrees F.
  • Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
  • Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
  • Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
  • To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

SWEET AND SPICY WONTON CRISPS RECIPE



Sweet and Spicy wonton crisps Recipe image

Provided by á-31686

Number Of Ingredients 6

24 wonton wrappers
cooking spray
1 T sugar
1/4 t cayenne pepper
1/2 t cumin
1 t salt

Steps:

  • Preheat oven to 400. Arrange wonton wrapper on nonstick baking sheets in a single layer and coat with cooking spray. Stir together sugar, pepper, cumin and salt. Sprinkle over wontons. Bake until crisp, 8-9 mins. Set on wire racks to cool completely

WONTON PIZZA CRISPS



WONTON PIZZA CRISPS image

How to make WONTON PIZZA CRISPS

Provided by @MakeItYours

Number Of Ingredients 5

12 wonton wrappers
non-stick cooking spray
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning
12 pepperoni slices

Steps:

  • Preheat oven to 375ºF.
  • Coat a baking sheet with non-stick cooking spray.
  • Arrange wonton wrappers on sheet, making sure the wrappers don't touch.
  • Spray wonton wrappers with a coating of non-sticking cooking spray.
  • In a small bowl, combine cheese and seasoning.
  • Sprinkle cheese over the wonton wrappers.
  • Place pepperoni slices on each wrapper.
  • Bake for 8 to 10 minutes until wontons are crispy and cheese is melted and golden.
  • Remove from oven and transfer to a wire rack to cool. Enjoy!
  • Makes 12 crisps

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