Sesame Crisps

December 1997

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

Sesame Crisps

Makes: About 4 dozen crisps

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


  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.

Tips & Notes

  • 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.


Per crisp: 32 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 65 mg sodium; 15 mg potassium.

Exchanges: Free Food

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Recipe Categories

Total Time
30 minutes or less
Health & Diet Considerations
Low carbohydrate
Diabetes appropriate
8 or more
Preparation/ Technique
Type of Dish
Ease of Preparation
December 1997
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