Best 6 Fried Won Ton Chips Recipes

FRIED WONTONS

Steps:

• Combine all filling ingredients in a small bowl and mix well.
• Place 1 teaspoon filling in the middle of a wonton wrapper. Brush the edges with a little bit of water and fold the wonton over the filling to create a triangle.
• Using your fingers, form the wrapper over the filling and press any air out.

FRIED WONTON STRIPS

Steps:

• Pour about 1-1/2 to 2 inches of oil into a deep, heavy-bottomed pot. Heat to 360 degrees F, clipping a candy thermometer to the side of the pot to regulate the temperature.
• While the oil is heating, cut as many wonton wrappers as you would like to serve into 3/4-inch wide strips. Keep wontons covered with a towel while you finish heating the oil.
• Line a baking sheet or cooling rack with a double layer of paper towels. Set aside.
• When the oil reaches temperature, carefully add a handful of wonton strips to the pot. They will immediately puff up. Fry for 1-2 minutes, using a spider strainer or slotted spoon to move them around in the pot. When they're golden brown on all sides, drain them with the spider or slotted spoon and transfer them to the paper towel-lined baking sheet to cool.
• Let the oil return to 360 degrees F between each batch of wonton strips. (The temperature will drop about 10 degrees to 350 when the wontons are added.)
• Serve crispy wonton strips with duck sauce and/or Chinese mustard for dipping. Or, enjoy them with your favorite soups and salads.

TUNA POKE WITH WONTON CHIPS

Steps:

• Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
• Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
• Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
• Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

FRIED WON TON CHIPS

Steps:

• 1. Heat oil. I use a Fry Daddy (with a basket) that is set to the hottest setting (400-450 degrees).
• 2. Remove the wrappers from the package. I do this by turning the package upside down, and using the top of my knife to cut an "X" from corner to corner.
• 3. Carefully divide the stack in half, making 2 stacks, keeping them perfectly aligned. (I use a flexible mat.)
• 4. Using a large knife with a wide straight blade, begin at the top of the stack, and make one swift cut from top to bottom. Repeat 2 more cuts, and this will yield 4 stacks.
• 5. Turn your cutting surface one-quarter turn, and make 3 more cuts, to yield 16 stacks of squares.
• 6. To separate for frying, carefully scoop up handfuls of cut pieces, raise your arms and just drop them onto cutting mat. Continue this until all pieces are separated.
• 7. Once oil has reached at least 400 degrees (or the light goes off of Fry Daddy) drop a handful of squares into the hot oil. Using a long handle fork, IMMEDIATELY and CONTINUOUSLY, gently stir and separate the chips to promote even cooking.
• 8. When they JUST BEGIN to turn LIGHT brown, remove them from the oil, (if using a frying basket, let drain over pot while shaking to remove as much oil as possible) and place into container that has been lined with paper towels. They only take a few seconds to cook!! They will continue to darken after being removed from the oil.
• 9. After each batch has been fried, repeat steps 4-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days ... but are best when eaten the 1st day. Ummmmmm...soooo light and crunchy!!!!!!

HAWAIIAN FRIED WON TONS

Steps:

• In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
• On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
• Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

WONTON CHIPS

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.