Wonton Crisps

Lori & Paul, Burp!

When we feed kids, we like to make snacks like these wonton crisps. A bit like a chip, but sturdy like a cracker, wonton crisps are fun and versatile. Cinnamon crisps are delicious served alongside a small bowl of applesauce for dipping, while savory (or plain, buttered) crisps are right at home alongside dips like hummus, salsa or almond butter. Let the kids help with the toppings and pick their favorites.

Wonton Crisps
By Lori & Paul
Serves: 4


24 wonton wrappers, sliced in half diagonally to form triangles
2 tablespoons salted butter, melted and slightly cooled

Choice of toppings:
Cheesy: ¼ cup Parmesan or Romano cheese, grated
Cinnamon Sugar: 2 tablespoons sugar mixed with 2 teaspoons cinnamon
Sesame: 3 tablespoons sesame seeds
Smoky: 2 tablespoons smoked paprika


Preheat oven to 400°F.

Line baking sheet with parchment paper or nonstick foil. Lay wonton wrappers on baking sheet in one layer. Brush lightly with butter and top with seasonings of your choice.

Bake for 10-12 minutes, or until the wontons have crisped and turned a lovely golden brown. Allow to cool on the baking sheet, then serve.

Crisps will keep for 3-4 days in an airtight container.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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