Sesame Crisps

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From: EatingWell Magazine December 1997

These sesame-topped wonton crisps are perfect for Asian-inspired dips and spreads.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 2/3 cup sesame seeds, toasted (see Tip)
  • 1/2 teaspoon salt
  • 1 12-ounce package wonton wrappers

Preparation

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  1. Preheat oven to 400 °F. Coat several baking sheets with cooking spray. Bring a large pot of water to a boil and place a bowl of cold water beside stove.
  2. combine sesame seeds and salt in a small bowl.
  3. Drop 6 wonton wrappers into boiling water and cook until they float to the surface, 30 to 60 seconds. Transfer with a slotted spoon to bowl of cold water. Blot wontons on a kitchen towel and arrange on a prepared baking sheet. Sprinkle about 1/2 teaspoon sesame seed mixture over each wonton.
  4. Bake wontons until golden and crisp, 8 to 12 minutes, removing any that brown quicker than the others. Transfer to a wire rack to cool. Meanwhile, repeat procedure with remaining wontons and sesame seed mixture.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.
  • Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 32 calories; 1 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 1 g protein; 11 mcg folate; 1 mg cholesterol; 0 g sugars; 1 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 1 mg iron; 65 mg sodium; 15 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: (per 2 crisps): 1/2 starch

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