Crispy Wonton Chips Recipe
Introduction
Wonton chips are a crispy and addictive snack made from fried wonton wrappers. They are perfect for dipping or enjoying on their own as a light and crunchy treat.
Ingredients
- 1 package wonton wrappers
- Vegetable or peanut oil (for frying)
Instructions
- Step 1: Prepare your frying station by filling a large, heavy-bottomed pot halfway to two-thirds full with your preferred frying oil. Cover a baking sheet with layers of paper towels to drain the chips.
- Step 2: Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the temperature, adjusting the flame to keep it between 350 and 360 degrees.
- Step 3: Cut the wonton wrappers into triangles. Keep the uncooked wrappers covered with a clean kitchen towel to prevent drying while you work.
- Step 4: Fry 6 to 7 triangles at a time in the hot oil for 60 to 90 seconds, until puffed up and deep golden brown. Use a spider or slotted spoon to separate the chips as they cook. Avoid overcrowding to prevent oil temperature from dropping and the chips becoming greasy.
- Step 5: Remove the chips to the paper towel-lined baking sheet to drain. Let them cool completely before serving or storing.
Tips & Variations
- For extra flavor, sprinkle the chips with salt, garlic powder, or your favorite seasoning blend immediately after frying.
Storage
Store cooled wonton chips in an airtight container at room temperature for up to one week. To re-crisp, warm them briefly in a 300-degree oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake wonton chips instead of frying?
Yes, you can brush the strips lightly with oil and bake at 375 degrees Fahrenheit for about 8-10 minutes until golden and crisp, but frying yields a lighter, airier chip.
What oil is best for frying wonton chips?
Vegetable or peanut oil is ideal because of their high smoke points and neutral flavors, which help achieve crispy, golden chips without burning.
PrintCrispy Wonton Chips Recipe
Crispy and golden wonton chips made by deep frying wonton wrappers, perfect as a crunchy snack or served with dips and appetizers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (approximately 24-28 wonton chips) 1x
- Category: Snack
- Method: Frying
- Cuisine: Asian
Ingredients
Ingredients
- 1 package wonton wrappers
- Vegetable oil or peanut oil for frying
Instructions
- Prepare the frying station: Fill a large, heavy-bottomed pot ½ to ⅔ full with vegetable or peanut oil. Cover a baking sheet with several layers of paper towel to drain the chips after frying.
- Heat the oil: Using an oil or candy thermometer, heat the oil to 360°F (182°C). Adjust the flame as needed to keep the temperature steady between 350-360°F (177-182°C) during frying.
- Cut the wonton wrappers: Slice the wonton wrappers into triangular shapes. Keep the uncooked wrappers covered with a clean kitchen towel between batches to prevent drying out.
- Fry the wonton chips: Carefully add 6-7 wonton triangles per batch into the hot oil. Fry for 60 to 90 seconds until they puff up and achieve a deep golden brown color. Use a spider or slotted spoon to gently separate the chips while frying and avoid overcrowding, which can cause oily chips due to temperature drops.
- Drain and cool: Remove the golden brown chips using a spider or slotted spoon and place them on the prepared baking sheet lined with paper towels. Allow them to cool completely before serving or storing.
Notes
- Use a thermometer to maintain consistent oil temperature for crispy, non-greasy chips.
- Do not overcrowd the pot; frying in small batches ensures even cooking and crispiness.
- Store cooled chips in an airtight container to keep them crunchy.
- Peanut oil adds a subtle flavor and has a high smoke point, but vegetable oil works well too.
- These chips are great on their own or served with dips like sweet chili sauce, soy sauce, or guacamole.
Keywords: wonton chips, fried wontons, crispy wonton snacks, asian appetizer, homemade chips
