Sesame Wonton Chips Recipes

Steps:

• Preheat oven to 350 degrees.
• Spray 1 or 2 baking sheets with nonstick spray.
• Cut each wonton wrapper to make 4 triangles.
• Place in a single layer on baking sheet.
• Sprinkle with salt to taste.
• Bake for 5 to 7 minutes, or until crisp and golden.
• These will keep for a week or two in an airtight container.
• If desired, reheat for 4 or 5 minutes at 350 degrees before serving.

Steps:

• Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
• Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

Steps:

• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.
• In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
• Divide wontons evenly between prepared baking sheets, arranging in a single layer. Spray wontons lightly with cooking spray and turn.
• Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
• Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally.
• Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
• You might not use all of oil mixture at this time.
• You just need a light brushing to get the seeds and salt to adhere.
• Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
• Transfer crisps to a rack to cool.
• Crisps can be made 1 day ahead and kept in an airtight container at room temperature.

Steps:

• Preheat oven to 375°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.