I discovered a new way to add crunch to my salads – and am now hooked. And it’s all because I wanted to use up an open package of wonton wrappers sitting in the fridge.
You only need a few ingredients and minutes to make these light-as-air sesame wonton crisps. But don’t let the simplicity of the recipe fool you. The finished product is sure to be a hit!
As soon as the savory wafers emerge from the oven, you’ll want to dive in. They look and smell amazing and, more important, taste good.
While sesame wonton crisps are delicious on their own or with salad, you can also serve them with an assortment of dips or poké, aka raw fish. For an extra kick, season the wrappers with dried chili flakes or minced garlic along with or in lieu of the other toppings.
Recipe adapted from Cooking Light.
- 12 wonton wrappers, cut in half diagonally
- 1 tablespoon toasted sesame oil
- sea salt and freshly ground black pepper, to taste
- 4 teaspoons sesame seeds
- 4 teaspoons roasted pumpkin seeds (optional)
- Preheat oven to 425 degrees.
- Lay wonton wrappers in a single layer on a baking sheet lined with parchment paper.
- Brush tops of wonton wrappers with sesame oil. Sprinkle with salt and pepper to taste. Sprinkle on sesame seeds and pumpkins seeds, if using.
- Bake for 4-6 minutes until golden, rotating sheet halfway through.
