Get ready to up your snack game, because I’ve got a game-changing recipe for you: wonton chips are where it’s at! These golden, crispy triangles are the perfect vessel for all your favorite dips, from guacamole to hummus to sweet and sour sauce. Once you get a taste of that heavenly crunch, you’ll wonder how you ever lived without them.
Believe it or not, wonton wrappers are a super useful ingredient to have in your kitchen. Not only can you make these mouthwatering wonton chips, but things like crab rangoon and lumpia as well! Psst- if you want a creamy, crunchy snack in a snap, you’ll also have to these air fryer cream cheese wontons!
Homemade Wonton Chips
Oh my goodness, have you ever tried wonton chips?! They are seriously the bomb dot com. Crispy, crunchy, and the perfect golden brown, they’re the perfect vessel for all your favorite dips. I’m telling you, once you try them, you’ll never go back to regular old tortilla chips again! (Although I do love a batch of homemade tortilla chips with some salsa.) But there is a time and a place! And right now, the time is for you to try these incredible wonton chips. I promise you won’t regret it.
I tried these for the first time a few weeks ago and was seriously mind-blown. They have the most delicious crunch! The restaurant made Asian fusion nachos with these bad boys, and it was one of the best appetizers I’ve had in a minute. I knew I had to try recreating these chips at home! And let me tell you… they turned out perfectly. After all, everything is better homemade! All you need are 2 simple ingredients and 15 minutes of your day and you too can be in crunchy chip heaven.
What You Need to Make Wonton Chips
You guys, it only takes 2 ingredients. 2! Buy a pack of wonton wrappers next time you’re at the store and thank me later.
- A Package of Wonton Wrappers: Wonton wrappers are thin sheets of dough made from wheat flour, water, and salt. These wrappers are commonly used to make traditional Chinese wontons, but can also be used to make wonton chips. To make wonton chips, the wrappers are cut into triangles or other shapes and then fried in hot oil until crispy and golden brown. Translation: the best chips of your life. If you can’t find wonton wrappers, egg roll wrappers will also work!
- Peanut or Vegetable Oil: These are both great options for frying your wonton chips in because of their neutral flavor!
How to Make Fried Wonton Chips
I know that frying things in oil can seem a bit intimidating, but trust me, making these crispy wonton chips is a breeze. Plus, it takes less than 30 minutes from start to finish! I love making a big batch of these for my kids and I to snack on throughout the week.
- Prepare Oil and Pan for Cooling: Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Then cover a baking sheet with layers of paper towel.
- Heat Oil: Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.
- Cut Wrappers: Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.
- Fry: Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don’t overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.
- Allow to Cool: Once they are golden brown, remove wonton chips to the prepared cooling rack with a spider or slotted spoon. Let them cool completely before serving or storing.
Tips and Tricks
Here are a few extra tips to help you make these wonton chips. They are such an easy snack! You can even make them in the air fryer for more hands-off prep.
- Let Them Cook: Don’t be afraid to let your wonton chips get dark golden brown. If they are only lightly golden, they will likely end up coming out undercooked.
- Try Different Shapes: For crispy wonton strips, cut the wonton wrappers into thin strips. I tested some that were ¼ inch thick and some that were as thin as I could possibly make. Both were delicious! They’re perfect for salads like this one!
- Add Seasoning: Add a sprinkle or salt, Chinese 5 spice, or furikake seasoning as soon as you remove the chips from the oil for a little extra pizzazz.
- In the Air Fryer: Want to make some easy air fryer wonton chips? Simply brush your wonton wrappers with your oil, place a single layer in your air fryer basket, and cook for about 5 minutes at 350 degrees Fahrenheit, giving them a shake halfway through the cooking time. These are so delicious and easy to make! Keep in mind though, the texture won’t be quite as crunchy or bubbly as it would be if you had fried them in oil.
How Long Do They Last?
Because these chips are made fresh and without preservatives, they’ll only stay good for about a week. Store in an airtight container at room temperature. I recommend eating them within the first few days!
Sauces to Pair Your Wonton Chips With
Dressings, Sauces, and Dips
Homemade Sweet and Sour Sauce
Appetizers
5 Minute Mango Salsa
Dressings, Sauces, and Dips
Guacamole
Dressings, Sauces, and Dips
Sweet Chili Sauce
Wonton Chips
Ingredients
- 1 package wonton wrappers
- Vegetable or peanut oil
Instructions
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Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Cover a baking sheet with layers of paper towel.
-
Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.
-
Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.
-
Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don't overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.
-
Once they are golden brown, remove to the prepared tray with a spider or slotted spoon. Let them cool completely before serving or storing.
Nutrition
from The Recipe Critic https://ift.tt/w7QouDV
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