Recipe: Umami Loaded Wonton Wrapper Chips
I had some leftover wonton wrappers from my Chinese New Year cooking, which I put to good use a few days later with one of my favourite snack recipes. Did you know you can easily make chips out of wonton wrappers in just 15 minutes? The best thing about this recipe is that the wrappers are oven baked in very little oil, meaning that it’s low fat and healthy but still as satisfyingly crunchy as a bag of chips.
Do note that wonton wrappers contain egg; if you are vegan you can easily swap out wonton wrappers for dumpling skins, which only contain wheat.
I wanted to make an ultimate umami flavour topping, so I combined sea salt, chilli flakes, sesame seeds, onion powder, garlic powder and my homemade dehydrated kelp and mushroom powder. The result? Gone in 60 seconds.
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients
Wonton wrappers (or dumpling wrappers for a vegan alternative)
Vegetable oil or olive oil
Salt
A selection of whatever flavour toppings you have to hand. Get creative and be inspired by your favourite crisp toppings!
Some suggested flavour combinations
Finely shredded nori seaweed sheets, sesame seeds and chilli flakes
Lightly toasted cumin seeds, garlic powder, sea salt and black pepper
Nutritional yeast (the closest you’ll get to a healthy vegan cheese) and onion powder
Instructions
Cut the wonton wrappers into strips or triangles.
Lightly brush each strip with oil and space them out on a baking tray lined with foil or baking parchment.
Sprinkle the toppings over the strips.
Bake at 200C for 10 minutes until golden brown and crispy. There is no need to turn the wrappers over as they will cook throughout very quickly.
