Need a fancy finger food that takes just minutes to make? This recipe for wonton crackers gives the simple wonton wrapper a gourmet makeover that you can proudly serve alongside other upscale fare.
Wonton crackers are one of the easiest ways to upcycle that package of wonton wrappers languishing in your kitchen. In less than 10 minutes, you’ll have an entire party platter of crisp, delicious, versatile eats.
These crackers are not only a healthy alternative to storebought crackers, but they’re also a multipurpose nibble that can be eaten solo as a snack or partnered with other impressive party foods.
Our basic version of wonton crackers lends itself to many mouthwatering variations. Serve them with tuna tartare, and your party fare will be the talk of the town. Craving Italian? Use olive oil and sprinkle with dry basil and Parmesan cheese.
Have a need for heat? Add a sprinkle of cayenne. Want a sweet treat? Brush wonton wrappers with coconut oil and sprinkle with sugar, cinnamon and a little salt. The possibilities are endless.
They couldn’t be much easier to make. Simply cut the wonton wrappers in half, brush generously with oil, sprinkle with parsley, salt and pepper, then bake for a few minutes. That’s it! These flavorful Asian-inspired crisps are now ready to be eaten with abandon.
Make-ahead tip: Even though these wonton crackers are ready in minutes, you can save some time in the kitchen by making a large batch. Let them cool completely, and then keep them in an airtight container for up to four days.
Serves 50 crackers
- 1/4 cup sesame oil
- 1/4 cup canola oil
- 25 wonton wrappers (1 package)
- 1/4 cup parsley, minced
- Sea salt and pepper to taste
- Line baking tray with parchment paper. Set aside.
- In small bowl, whisk sesame and canola oils together.
- Place square wonton wrapper on cutting board. Cut square wrappers in half to form rectangles.
- Lay wonton pieces out in single layer on baking sheet.
- Brush with oil mixture and lightly sprinkle with parsley, salt and pepper.
- Bake at 375F for 4–5 minutes or until wontons are brown and crispy. Be careful: They will burn quickly.
May be stored in an airtight container for 3–4 days.
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