Wonton skins can usually be found in the supermarket produce section. Instead of deep-frying, these are baked until crispy.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995

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Recipe Summary

total:
40 mins
Servings:
40
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees 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.

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  • 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.

Tips

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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

38 calories; protein 1.3g 3% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugarsg; fat 0.6g 1% DV; saturated fat 0.1g 1% DV; cholesterol 1mg; vitamin a iu 1.7IU; vitamin cmg; folate 16.1mcg 4% DV; calcium 14.1mg 1% DV; iron 0.5mg 3% DV; magnesium 5.4mg 2% DV; potassium 13.5mg; sodium 79.5mg 3% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
07/14/2012
Great alternative to other snacks! There is definitely an art to making these chips and experiencing the learning curve is totally worth it! I made these for a friend who is a chef and she is going to serve them at her restaurant. I used sesame seeds and the lightly salty flavor was perfect. Pros: Crispy a little salt healthy snack Cons: Fussy Read More