These crispy baked Wonton Chips are slathered with butter, sprinkled with seasoned salt or Cajun seasoning, topped with fresh Parmesan Cheese, and baked to perfection.
They are delicious, with more dips than I can count, and utterly addicting. Friends and family rant and rave over them, so bake up a batch to go with your favorite dip today. I love to serve them with shrimp dip, crab rangoon dip, and buffalo chicken dip.
Craving a crunchy snack? Learn how to make crispy and flavorful wonton chips at home with this easy recipe. These chips are perfect for dipping or snacking on their own. So go ahead and treat yourself to a satisfying and tasty snack. I always bake a double batch of these crispy chips because they are a hot commodity and go quickly.
Let’s Spill The Tea
- Cuisine Style: American
- Taste and texture: cheesy and crunchy
- Effort and skill: easy peasy lemon squeezy
- Pros: everyone loves them, and they are delicious with so many dips
- Cons: you can’t stop eating them
Easy Ingredients
- Wonton Wrappers: most grocery stores have them near the fresh herbs or refrigerated salad dressings in the fresh produce section.
- Butter: salted or unsalted
- Seasoning: seasoned salt, salt, black pepper, or Cajun seasoning
- Cheese: Parmesan cheese, Asiago cheese, or Pecorino Romano
How to Make Wonton Chips
- Cut the wonton wraps in half diagonally. Place them on a baking sheet in a single layer.
- Brush the tops with butter and season them.
- Bake for about 6-7 minutes, rotating the baking sheet halfway through the baking time.
Preparation Tips
- Canola oil, vegetable oil, or cooking spray can be substituted for the butter. Although I like the butter flavor best.
- Use parchment paper when baking the chips for even baking, extra crispy chips, and easy cleanup.
- You can melt the butter in the microwave to save on dishwashing time. I prefer to melt it over the stovetop because it tends to pop in the microwave and make a mess.
- When the chips are finished baking, transfer them to a cooling rack to stop the cooking process.
Frequently Asked Questions
Wonton wrappers are small squares of dough made from flour, egg, and water. Egg roll skins and potsticker skins are made out of the same dough.
However, egg roll skins are larger, and potsticker skins are almost the same size as wonton skins, except they are round. You can find them in the fresh produce section of most grocery stores near the fresh herbs or refrigerated salad dressings.
Store fully cooled wonton chips in an airtight container or in a zipper storage bag for up to 7 days.
I have so many, but a few of my favorites are spinach artichoke dip, crab rangoon dip, and white queso dip.
Let’s Recap
- These chips are so easy to make. Even the novice cook can handle this recipe.
- With plenty of flavor and crispiness, these chips are always a huge hit.
- They hold up well with both warm and cold dips.
More Appetizer Recipes
Wonton Chips
Ingredients
- 40 wonton wrappers
- ¼ cup butter melted
- ½ teaspoon seasoned salt or Cajun Seasoning
- 2/3 cup freshly grated Parmesan Cheese
Instructions
- Preheat oven to 375 degrees. Cover a baking sheet with parchment paper.
- Cut the wonton wrappers in half on a diagonal. Lay the wrappers in a single layer on the baking sheet.
- Brush the tops of the wontons with the melted butter, sprinkle with seasoning, and top with grated Parmesan Cheese. Bake for 6-7 minutes rotating the baking sheet after 4 minutes. Use a spatula and remove the chips to a cooling rack to stop the cooking process.
Notes
- Canola oil, vegetable oil, or cooking spray can be substituted for the butter. Although I like the butter flavor best.
- Use parchment paper when baking the chips for even baking, extra crispy chips, and easy cleanup.
- You can melt the butter in the microwave to save on dishwashing time. I just personally prefer to melt it over the stovetop because it has a tendency to pop in the microwave and make a mess.
- Top with seasoned salt, Cajun Seasoning, or simply salt and pepper.
- For a change of taste try Asiago or Romano cheese in place of the Parmesan Cheese.
- When the chips are finished baking, transfer them to a cooling rack to stop the cooking process. Store wonton chips in an airtight container or in a zipper storage bag for up to 7 days.
Nutrition
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Sonia
These crispy-baked wonton chips were absolutely delicious! I served them with your hot spinach dip and everyone loved them! I am holding on to this recipe!
Mary
These look delicious! Such an easy recipe for a tasty snack. I love wonton wrappers!
Ralph
I love theese tasty wonton chips. They are perfect for any dip (but I love them with white queso dip), and I can see why everyone raves about them.
Ntensibe Michael Edgar
Hihi….we are definitely going to have a problem with these chips because I am such a lover of them. so easy to make and delicious with so many dips.
Beth Pierce
We agree! We love them too!
Robert A
These Wonton chips were delicious and easy to make. I served them with some hot crab dip and everyone loved them.
Beth Pierce
Thanks, Robert! I am glad that they liked the chips!
kushi
Love the combination of flavors. SImple and delicious. Thanks for sharing.
Beth Pierce
My pleasure, Kushi!
Michelle
I just made these and came here to say that they were SO delicious! Such a great recipe, thank you!
Beth Pierce
Thanks, Michelle! So glad that you enjoyed them!
Candy
These baked wonton chips are delicious and easy to make! I made them for your shrimp dip and they were so yummy! Thanks for sharing this awesome snack recipe!