Wonton Crackers

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Andrea Meyers - Wonton Crackers

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Whether you are hosting a Super Bowl party or going to one, planning for some nibbles is on the to do list. Chips and crackers always make the list, and if you want something a little different while still keeping it easy, wonton crackers are definitely a go to party appetizer. They are simple to make, no messy frying because you bake them in the oven and they get nice and crispy in a flash, plus you can make them a day or two before the party.

When I make these, I gather up a bunch of different spices and seeds, such as poppy seeds, black and white sesame seeds, cumin seeds, curry powder, chili powder, garlic powder, coarse sea salt, and cinnamon and sugar mix (if I want some sweet crackers), and then I create combinations of toppings so I have a variety of crackers. You can serve these with your favorite warm or cold dips, just set them all out in different bowls around the crackers and you are ready to go.

WONTON CRACKERS

Makes about 60 crackers.

Equipment

2 baking sheets, lined with foil

Ingredients

1 package wonton wrappers
canola oil spray
2 egg whites

SUGGESTED TOPPINGS
coarse sea salt
poppy seeds
sesame seeds
black sesame seeds
cumin seeds
curry powder
garlic powder
chili powder
cinnamon + sugar

Preparation

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 375° F/190° C.

2. Take a stack of about 10 wonton wrappers and cut them in half into triangles. Leave the rest in the package so they don’t dry out. Lay the triangles on the baking sheet close together and cut more triangles as necessary to fill the sheet. Spray some canola oil on the triangles, then flip them over. Brush the top side of the triangles with the egg white.

3. Sprinkle on whatever combination of toppings you like. Sprinkle spices first, then add seeds and salt. Bake in the preheated oven until golden brown and crispy, about 7 to 9 minutes, rotating the pans about halfway through. Remove and allow to cool on the pan, then keep in an airtight container for up to 1 week.

More Easy Appetizers

Andrea Meyers - Pimento Cheese Dip Andrea Meyers - From the Pantry: Tamari Soy Sauce (Tamari Almonds) Andrea Meyers - Herbed Goat Cheese

More Recipes with Wontons From Around the Blogs

The Perfect Pantry – Asparagus Wonton Wraps with Hoisin, Wasabi, or Mustard Filling

80 Breakfasts – Simple Wonton Noodle Soup

Viet World Kitchen – Sriracha And Crab Rangoon Wontons

La Fuji Mama – Churro Wontons with Salted Butter Caramel Dipping Sauce

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. Jennifer Ray says

    These look great, just like an everything cracker. I love fried wontons and have baked them stuffed with things but never baked as a chip. Thanks!

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