Best 2 Won Ton Chips Recipes

Indulge in the delectable crunch of wonton chips, a versatile culinary delight that can elevate your culinary adventures. These crispy, golden-brown treats are crafted from wonton wrappers, offering a savory, slightly chewy texture that complements a myriad of flavors. Whether you prefer the classic salt and pepper seasoning, the spicy kick of chili oil, or the tangy zest of lemon pepper, wonton chips provide an irresistible snacking experience. Elevate your next party or gathering with these crowd-pleasing chips, or incorporate them into your favorite recipes for an added layer of texture and flavor. Explore a delightful selection of wonton chip recipes within this article, ranging from simple air fryer wonton chips to tantalizing variations like Doritos-flavored wonton chips and mouthwatering wonton chip nachos. Prepare to embark on a culinary journey that will satisfy your cravings for crispy, savory goodness.

Let's cook with our recipes!

FRIED WON TON CHIPS

Fried Won Ton Chips image

When I decided to make Egg Drop Soup, of course I had to make to chips to go with it!!! It's amazing that something sooo simple to make is just sooo darn good!!! I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. Be sure to buy the freshest date possible, because as they get old, they...

Provided by Joyce Harrison

Categories Soups

Time 20m

Number Of Ingredients 2

Ingredients

1 pkg won ton wrappers (12 oz), not egg roll wrappers
vegetable oil (2-4 inches deep)

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!!!!!!

WON TON CHIPS 2007

Won Ton Chips 2007 image

This recipe comes from Snack Attack Kids Cookbook. I make these on Saturday nights just for my mom and grandma Andy, we enjoy them with a little salsa or white salsa to dip into.

Provided by Dinglebop

Categories Canadian

Time 40m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

30 wonton wrappers
2 tablespoons olive oil
1 garlic clove, minced fine
1/2 teaspoon dried oregano, crushed well
1/4 cup romano cheese

Steps:

Turn oven on to 350 degrees F.
Cut each Won Ton wrapper into triangles.
On a non stick baking sheet, line with tin foil, shaping into a fan , or ridges.
Place the pieces of Won Ton wrappers over the foil, letting them fall over the foil. This will give you rippled chips.
Or you can just lie them on the pan for flat chips.
In a small bowl mix the olive oil, garlic, and oregano ( could use basil), and lightly brush this over each won ton wrapper.
Sprinkle with the grated cheese.
Bake in the oven for about 8 minutes or until golden, just the way you like them.
Use hot pads to remove from oven, and tongs to remove the chips on to a rack to cool completely.
Make a second and third batch until all the won tons are baked.
Turn off the oven.
Enjoy munching as a snack or with a great chilli, or bean soup recipe.

Tips:

For the best wonton chips, use wonton wrappers that are fresh and not too dry. If the wrappers are too dry, they will be difficult to fold and will not crisp up properly.
Use a sharp knife or kitchen shears to cut the wonton wrappers into triangles or strips. This will help the chips to cook evenly.
Do not overcrowd the wonton chips in the oil. This will prevent them from cooking evenly and will make them soggy.
Cook the wonton chips in hot oil until they are golden brown and crispy. This will take about 2-3 minutes per side.
Drain the wonton chips on paper towels to remove any excess oil.
Season the wonton chips with salt, pepper, or other desired seasonings immediately after cooking. This will help the seasonings to adhere to the chips.
Store the wonton chips in an airtight container at room temperature for up to 3 days.

Conclusion:

Wonton chips are a delicious and versatile snack that can be enjoyed on their own or used as a topping for soups, salads, and other dishes. They are easy to make and can be seasoned with a variety of flavors to suit your taste. So next time you are looking for a quick and easy snack, give wonton chips a try!