Oh, you guys. I have a confession to make. For years, my go-to “quick snack” involved a lot of guilt and a trip to the pantry for whatever was pre-packaged. You know the drill. But then, one day, I stumbled upon a way to make something *truly* delicious, ridiculously easy, and ridiculously addictive right in my own oven. I’m talking about these baked wonton chips. Seriously, they are a game-changer. Forget those greasy fried chips that leave you feeling… well, greasy. These baked wonton chips are light, crispy, and have this subtle savory flavor that just makes you keep reaching for more. They’re like a healthier, more sophisticated cousin to potato chips, but with that satisfying crunch that’s just impossible to resist. I’ve served these at parties, packed them for lunches, and even just eaten them straight off the baking sheet when a craving hits at 10 pm. My kids are obsessed, my husband devours them, and honestly, I’m pretty sure I eat more than anyone else. If you’ve ever felt that pull towards something crunchy and satisfying without the usual fried-food aftermath, then you are going to fall head over heels for these baked wonton chips.
What are baked wonton chips?
So, what exactly are these magical little things? Think of them as a deconstructed wonton, but baked until wonderfully crisp and golden. Instead of being stuffed with a filling and fried, we’re taking those delicate wonton wrappers, giving them a little brush of flavor, and baking them until they shatter-perfectly. It’s essentially taking something familiar – those wrappers you might use for actual wontons or spring rolls – and transforming them into a standalone snack that’s both incredibly simple and surprisingly elegant. It’s not complicated at all; it’s just about coaxing out that fantastic crunch from the wrapper with a little heat and a touch of oil. They’re wonderfully neutral, meaning they’re the perfect vehicle for all sorts of dips and spreads, or just to enjoy on their own. It’s like giving a humble ingredient a complete glow-up, and the result is pure snacking bliss. They’re a far cry from the heavy, oily versions you might imagine; these are airy, light, and utterly delightful.
Why you’ll love this recipe?
There are so many reasons why I’ve made these baked wonton chips my go-to snack, and I just know you’re going to feel the same way. First off, let’s talk about the FLAVOR. Even though they’re simple, there’s just something so satisfying about that lightly seasoned, crispy bite. I usually brush them with a little sesame oil and sprinkle on some garlic powder and a touch of salt, which gives them this amazing umami depth without being overwhelming. They’re not just plain chips; they have a personality! Then there’s the SIMPLICITY. Honestly, this is probably one of the easiest things I make in my kitchen. You don’t need any fancy equipment or techniques. It’s literally about cutting wrappers, brushing on oil, and baking. It’s a lifesaver on busy nights when everyone’s suddenly hungry and I need something healthy-ish to offer. And COST-EFFICIENCY? You can’t beat it. Wonton wrappers are incredibly affordable, and the other ingredients are pantry staples. You get a huge batch for next to nothing, which is amazing when you’re trying to feed a crowd or just stock up your snack drawer. Plus, the VERSATILITY is off the charts. I’ll get into more ideas later, but the fact that these baked wonton chips pair with almost anything – from a creamy hummus to a spicy salsa or even just a drizzle of honey – makes them a constant winner. They truly stand out because they’re baked, not fried, offering that delightful crunch without the heavy feeling, and they’re so much more satisfying than anything you’d find in a processed snack bag. What I love most about this recipe is that it feels like a treat, but it’s made with such simple ingredients and a minimal amount of effort. It’s that perfect intersection of delicious, easy, and guilt-free.
How do you make baked Wonton chips?
Quick Overview
This is the simplest magic trick you’ll perform in the kitchen. We’re talking about taking a stack of wonton wrappers, giving them a light coating of seasoned oil, and baking them until they turn into crispy, golden shards of deliciousness. You’ll slice the wrappers, arrange them on a baking sheet, brush them with your chosen flavorings, and pop them into a hot oven for just a few minutes until they’re perfectly crisp. The whole process, from start to finish, takes less time than it takes to decide what you want to watch on TV. It’s straightforward, foolproof, and the results are consistently spectacular. You’ll be amazed at how something so simple can be so incredibly addictive.
Ingredients
For the Main Chips:
1 package (about 40-50) square wonton wrappers (found in the refrigerated section of most grocery stores, often near tofu or produce)
2-3 tablespoons neutral oil, like canola, vegetable, or light olive oil (I sometimes use a combination of sesame oil and a neutral oil for extra flavor! Around 1 tbsp sesame oil to 2 tbsp canola oil is divine)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder (optional, but adds a nice depth)
1/4 teaspoon salt (or to taste; you can also use sea salt flakes for a little extra crunch and visual appeal)
For a Sweet Kick (Optional):
1 tablespoon melted butter or oil
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
For Extra Flavor (Optional):
Everything Bagel seasoning
Smoked paprika
Red pepper flakes for a hint of heat
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready! Preheat it to 375°F (190°C). This temperature is key to getting them perfectly crispy without burning too quickly. While the oven heats up, grab a couple of baking sheets. You don’t need to grease them, but lining them with parchment paper makes cleanup an absolute breeze. Trust me on this one, especially if you’re doing a big batch! If you don’t have parchment, just make sure the baking sheets are clean and dry.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together your garlic powder, onion powder (if using), and salt. If you’re going for the sweet cinnamon version, combine the sugar, cinnamon, and your melted butter or oil in a separate small bowl. If you’re feeling adventurous with other spices, mix those up now too! Having your seasonings ready to go makes the brushing process super smooth.
Step 3: Mix Wet Ingredients
In another small bowl or a shallow dish, combine your chosen oil or oils. If you’re using sesame oil for flavor, mix it with your neutral oil here. You want enough liquid to lightly coat the wrappers without making them soggy. A light, even coat is what we’re aiming for, not a drenching.
Step 4: Combine
Now for the fun part! Open up your package of wonton wrappers. If they’re a little stuck together, gently peel them apart. You can cut them into halves, quarters, or even leave them whole depending on the size you want your chips to be. I usually cut them into triangles, like cutting a square diagonally. Place the cut wrappers in a single layer on your prepared baking sheets. Don’t overcrowd the pan; they need a little space to crisp up evenly. If you’re making multiple batches, you can keep the cut wrappers on a clean surface while you work, covered loosely with a damp paper towel to prevent them from drying out too much before they hit the oil.
Step 5: Prepare Filling
This step isn’t about a filling in the traditional sense for these chips, but rather preparing what you’ll coat them with. So, take your pastry brush and dip it into your seasoned oil mixture. Lightly brush one side of each wonton wrapper piece. Then, sprinkle your dry seasoning mix evenly over the oiled side. Flip each wrapper over and repeat the process: brush with oil and sprinkle with seasonings. If you’re doing the sweet version, brush with the melted butter/sugar mixture and sprinkle with cinnamon sugar. The goal is to get a nice, even coating of flavor on both sides. Don’t be shy, but also don’t go overboard – a little goes a long way to achieve that perfect crispness.
Step 6: Layer & Swirl
Arrange the seasoned wrappers in a single layer on your baking sheets. Make sure they’re not overlapping, as this is crucial for achieving that perfect crisp. If you want to get fancy, you can arrange them in overlapping patterns, but for ultimate crispness, single layer is best. This is where you can also get creative with how you sprinkle the seasonings. A little sprinkle of flaky sea salt on top after baking can be lovely too for visual appeal and texture!
Step 7: Bake
Pop those baking sheets into your preheated oven. Bake for about 6-10 minutes. The exact time will depend on your oven and how thin you cut your wrappers. You want them to be golden brown and crispy. Keep an eye on them – they can go from perfectly done to burnt in a flash! I usually start checking around the 6-minute mark. They should feel firm and sound hollow when tapped lightly. Once they look beautifully golden and feel crisp, carefully remove them from the oven.
Step 8: Cool & Glaze
Let the baked wonton chips cool on the baking sheets for a few minutes. They’ll continue to crisp up as they cool. If you’re adding a glaze (like a simple drizzle of honey or a light soy-ginger glaze), this is when you’d do it, but honestly, they’re perfect just as they are. For a sweet glaze, you’d typically drizzle it while they are still warm but not piping hot, so it adheres nicely. If you’re serving them with a dip, you want them fully cooled so they don’t make the dip greasy.
Step 9: Slice & Serve
Once they’ve cooled enough to handle, you can gently break apart any pieces that might have stuck together (though they usually don’t if spaced well). Serve them immediately for the freshest crunch! I love serving them in a big bowl with a variety of dips, or just on a platter for grazing. They break nicely into bite-sized pieces, making them perfect for dipping and munching. Enjoy that satisfying crunch!
What to Serve It With
These baked wonton chips are practically a blank canvas, which is why I love them so much! For breakfast? Imagine them crumbled over a savory breakfast bowl with avocado and a poached egg, or even as a crunchy topping for yogurt with a drizzle of honey – surprisingly good! For brunch, they are absolutely divine served alongside a fresh avocado toast or a vibrant salsa. Picture them fanned out on a platter next to a creamy guacamole or a smoky black bean dip. They add such a nice textural element to any brunch spread. As a dessert, this might sound a little unconventional, but I’ve had success with a light dusting of powdered sugar and cinnamon, served with a berry compote for dipping. It’s a lighter take on a sweet treat. And for cozy snacks? This is where they truly shine. They are perfect with hummus, a spicy peanut sauce for dipping, or even just a dollop of sriracha mayo. My personal family tradition is to serve a big bowl with our favorite store-bought spinach artichoke dip whenever we have a movie night. The chips hold up perfectly, and everyone ends up devouring them. They’re also fantastic with a simple sweet chili sauce or a light soy-ginger dipping sauce for an Asian-inspired twist. Honestly, the possibilities are endless, and they always elevate whatever they’re served with.
Top Tips for Perfecting Your Baked Wonton Chips
Over the years, I’ve learned a few little tricks that make these baked wonton chips go from good to absolutely spectacular. First, Zucchini Prep isn’t actually involved here, but if we were talking about Zucchini bread, I’d have tons of tips! For these chips, the key is the wrappers themselves. Make sure they aren’t dried out before you start. If they feel a bit stiff, a quick mist of water can help them become pliable again. My MIXING ADVICE is simple: don’t overdo it with the oil. You want a light, even coat. Too much oil will make them greasy and less crispy. A good pastry brush is your best friend here. For SWIRL CUSTOMIZATION, I haven’t really found a need to swirl them, but if you wanted to get fancy with different colored seasonings (like turmeric for yellow, paprika for red), you could arrange them in patterns on the baking sheet. For the most consistent crisp, though, a single layer is unbeatable. My biggest lesson learned on INGREDIENT SWAPS is that while you can experiment, stick to neutral oils if you’re going for a savory chip. Sesame oil adds amazing flavor, but I usually mix it with a neutral oil so it doesn’t overpower. If you’re brave, you could try a bit of nutritional yeast for a cheesy flavor! For BAKING TIPS, the most important thing is watching them closely. Ovens vary wildly! They bake fast, so don’t walk away for too long. If one batch seems to be browning faster than another, rotate the pans. I often find rotating them halfway through baking helps ensure even crispness. And for GLAZE VARIATIONS, if you’re going the sweet route, a simple glaze of honey or agave mixed with a little water can be drizzled on. For savory, a light brush of melted butter mixed with herbs after baking can also be delicious, though I rarely find they need anything extra!
Storing and Reheating Tips
Let’s talk about keeping these goodies fresh, because you’ll want them to last! If you have any leftovers (a rare occurrence in my house!), storing them at ROOM TEMPERATURE is best for immediate consumption. Store them in an airtight container or a zip-top bag. They’ll stay nicely crisp for about 2-3 days this way. If you’re planning to store them for longer, REFRIGERATOR STORAGE is an option, but I find they can lose a tiny bit of their crispness in the fridge. Still, in an airtight container, they should be good for about 4-5 days. The key is making sure they are completely cooled before storing. For FREEZER INSTRUCTIONS, I don’t typically freeze these because they are so quick to make, but if you had a massive batch, you could try. Ensure they are completely cool, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They should last for about 1-2 months. To thaw, leave them at room temperature. Reheating is usually not necessary if stored properly at room temperature, as they’re best enjoyed as is. However, if they’ve lost a bit of their crispness from refrigeration or freezing, you can pop them in a low oven (around 300°F or 150°C) for a few minutes until they’re revived. For GLAZE TIMING ADVICE, if you’re adding a glaze, it’s always best to do it just before serving for the best texture and appearance. Glazing too far in advance can make them a bit soggy, especially if storing for more than a day.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends – the super simple, incredibly satisfying recipe for baked wonton chips. I really hope you give these a try because they’ve become such a staple in my kitchen, and I think they’ll do the same for you. They’re just one of those recipes that proves you don’t need a ton of fancy ingredients or complicated steps to create something truly delicious that everyone will love. Whether you’re looking for a healthier alternative to fried snacks, a crowd-pleasing appetizer, or just a really tasty way to use up those wonton wrappers, these baked wonton chips are the answer. They’re perfect for game days, movie nights, or just as a little treat to brighten your afternoon. If you loved this recipe, you might also enjoy my crispy baked pita chips or my Easy Homemade granola. They’re all about simple ingredients and maximum flavor! I can’t wait to hear how yours turn out – please leave a comment below and let me know what you think, or share your favorite ways to serve them! Happy baking!
baked wonton chips
Ingredients
For the Chips
- 24 wonton wrappers wonton wrappers
- 2 tablespoons olive oil
- 2 teaspoons water
- salt to taste
- freshly ground black pepper to taste
- garlic powder to taste
Instructions
Preparation Steps
- Preheat the oven to 400°F.
- Place the wonton wrappers on two large greased baking sheets. Combine the olive oil and water in a small bowl. Generously brush each wrapper with the olive oil mixture. Sprinkle with salt, pepper, and garlic powder.
- Using a paring knife, cut each wonton wrapper into two triangles. Then, transfer the baking sheets to the oven and bake the wrappers for 6 to 7 minutes, or until golden brown.
