Eating Well's Wonton Chips

Eating Well's Wonton Chips

1 Review
From: EatingWell Magazine Holiday Issue 1995

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

Ingredients 40 servings

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Original recipe yields 40 servings
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  • 1/4 cup sesame seeds, or 2 teaspoons dried marjoram and 2 teaspoons dried thyme
  • 1 1-pound package wonton skins
  • Salt


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • 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 information

  • Per serving: 38 calories; 1 g fat(0 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 16 mcg folate; 1 mg cholesterol; 0 g sugars; 2 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 80 mg sodium; 14 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch

Reviews 1

July 14, 2012
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By: EatingWell User
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