EatingWell's Wonton Chips
http://www.eatingwell.com/recipes/eatingwells_wonton_chips.html
From EatingWell: November/December 1993Wonton skins can usually be found in the supermarket produce section. Instead of deep-frying, these are baked until crispy.
About 40 chips | Active Time: 20 minutes | Total Time: 40 minutes
Ingredients
- 1/4 cup sesame seeds, or 2 teaspoons dried marjoram and 2 teaspoons dried thyme
- 1 1-pound package wonton skins
- Salt
Preparation
- Preheat oven to 400°F. Coat 2 baking sheets with nonstick cooking spray. If using sesame seeds, heat a small, heavy, dry skillet over medium-high heat. Add seeds and cook, stirring constantly or shaking the pan, for 2 to 3 minutes, or until lightly browned and fragrant. Let cool.
- Spread a clean dish towel on the counter. Fill a medium bowl with cold water. Bring a large pot of water to a boil and add 4 wonton skins, one at a time. After about 20 seconds, or when the skins look like cooked noodles, remove them with a slotted spoon and immerse in the bowl of cold water. Immediately arrange in a single layer on the towel to drain.
- When you have enough wonton skins to fill a baking sheet, arrange them in a single layer on a prepared baking sheet. Sprinkle with sesame seeds or herbs. Season with salt. Bake for 8 to 10 minutes, or until golden and crisp. (Watch carefully toward the end to avoid burning.) Remove to a rack to cool. Repeat procedure with remaining wonton skins.
Nutrition
Per chip : 38 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 0 g Fiber; 79 mg Sodium; 14 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
- Wonton skins can usually be found in the supermarket produce section.