CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BAKED WONTON CHIPS
If you are looking for a quick and easy snack, these wonton chips are for you! These homemade chips are baked in the oven and you can customize them with your favorite seasonings.
Provided by Becky Hardin - The Cookie Rookie
Categories Snack
Time 15m
Number Of Ingredients 3
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F. Line 2 baking sheets with parchment.
- Place the cut wonton wrappers on the baking sheets and brush both sides of the wonton wrappers very lightly with oil.
- Lightly sprinkle the top-side of the wrappers with flaked sea salt.
- Place one baking sheet in the middle of each rack and cook 5 minutes.
- After 5 minutes, set the bottom tray on the upper-middle rack and the set the upper tray on the lower-middle rack, and rotate each tray from front to back.
- Bake an additional 5-10 minutes or until the chips are light golden brown.
- Set sheets on a cooling rack and carefully transfer the chips to a different baking sheet or serving tray.
- Reload the trays with additional wonton wrappers (if necessary) and repeat the process.
- Keep in an airtight container up to 1 week.
- Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 340 mg, Fiber 1 g, ServingSize 1 serving
WONTON CHIPS
These chips are quick and easy to make, and are a great snack. They're also nice topped with sesame seeds.
Provided by Dancer
Categories Lunch/Snacks
Time 12m
Yield 96 chips
Number Of Ingredients 2
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.
Nutrition Facts : Calories 5.8, Cholesterol 0.2, Sodium 11.4, Carbohydrate 1.2, Protein 0.2
WONTON CRISPS
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.
CRISPY BAKED WONTON CUPS
If you want to up your appetizer game, learn how to make wonton cups! These crispy wonton cups are so versatile and can be stuffed with lots of delicious fillings!
Provided by Melissa Riker
Categories appetizer
Time 12m
Yield 24
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees F.
- Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
- Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
- Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
- Cool and stuff each wonton cup with the fillings of your choice!
Nutrition Facts : ServingSize 1 wonton cup, Calories 23 calories, Sodium 45.8 mg, Fat 0.1 g, SaturatedFat 0 g, Carbohydrate 4.6 g, Fiber 0.1 g, Protein 0.8 g, Cholesterol 0.7 mg
BAKED WONTON CHIPS WITH YOGURT DIP
Quick low-cal, low sugar sweet snack. You could really use any flavor of preserves you'd like, but I like strawberry the best!
Provided by yogiclarebear
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray a baking sheet with non-stick spray. Lay the wonton wrappers flat on the sheet.
- Melt the margarine in the microwave and brush each wonton wrapper with melted margarine. Sprinkle with cinnamon and Splenda to taste. Bake at 350 for approximately 8 minutes.
- Meanwhile, in a small bowl, combine yogurt and strawberry preserves, adding Splenda to taste, and a drop or two of liquid Stevia.
- Break the baked wonton wrappers into "chips" and dip into the yogurt!
Nutrition Facts : Calories 116.7, Fat 1, SaturatedFat 0.4, Cholesterol 3.5, Sodium 291.3, Carbohydrate 21.5, Fiber 0.6, Sugar 2.4, Protein 4.9
FRIED WONTON STRIPS
Takeout Fakeout! These crispy fried wonton strips are an easy way to bring a taste of your favorite Chinese-American restaurants home.
Provided by Amanda Biddle
Categories Snack
Time 40m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 32 g, Protein 5 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 324 mg, Fiber 1 g, ServingSize 1 serving
CANNOLI DIP WITH HOMEMADE WONTON CHIPS
Steps:
- Fill a Dutch oven ⅓ full of oil, and heat the oil to 350°F. Once the oil is hot, carefully separate the wonton wrappers and fry them, in a single layer, about 1 minute (flipping them 2-3 times), or until golden brown.
- Transfer the wonton chips, with a slotted spoon, tongs or Asian spider skimmer, to a wire rack set over a rimmed baking sheet and sprinkle with kosher salt, if desired.
- Repeat until all wonton wrappers are fried. Once completely cooled, store in an airtight container until ready to serve.
- If using BelGioioso Whole-Milk or a dry(ish) ricotta it isn't necessary to strain the ricotta. If using fresh ricotta or ricotta that has extra liquid (whey), it is important to strain it from the ricotta. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta and container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
- Pour the strained ricotta, sugar, orange zest, and vanilla in a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.
- Gently fold in the candied ginger and chocolate chips.
- Refrigerate in an airtight container at least 2 hours before serving.
- Serve, chilled, with fresh fruit or wonton chips, or pipe into cannoli shells.
Nutrition Facts : ServingSize 2 tablespoons, Calories 273 kcal, Carbohydrate 30 g, Protein 7 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 379 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 7 g
PONZU POKE WITH BAKED WONTON CHIPS
Provided by Valerie Bertinelli
Categories appetizer
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray 2 large rimmed baking sheets with cooking spray.
- Cut the wonton wrappers in half and arrange them on the baking sheets in a single layer. Spray the tops with cooking spray. Bake until crisp and golden brown, 6 to 7 minutes.
- Whisk the soy sauce, orange juice, lime juice, lemon juice, sesame oil, ginger, Fresno pepper and scallions together in a medium bowl. Add the tuna and toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours.
- Before serving, add the radishes, cucumbers, avocado and the sesame seeds to the tuna and gently stir to combine; season with salt to taste. Transfer to a serving bowl with the wonton chips on the side.
CHICKEN EGG ROLL WONTON CUPS
These little appetizers take traditional chicken egg rolls and open them up for all the world to see, nestling the filling into baked wonton cups. They are perfect hors d'oeuvres at any cocktail party and can be made ahead of time, heated briefly before serving.
Provided by Meredith
Categories Appetizers/Snacks
Time 45m
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350ºF.
- Grease the inside of a mini muffin pan with a little olive oil. Place a wonton wrapper in each cavity of the muffin tin and press it down to form a cup. The wonton will fold over onto itself and hang over the top of the tin. Brush the inside of the wonton cup with a little olive oil.
- Bake at 350ºF for 8 to 10 minutes, until lightly browned. Allow to cool a few minutes in the pan and then cool on a cooling rack. Repeat with remaining wonton wrappers.
- Pre-heat a large sauté pan over medium-high heat. Add a little olive oil to the pan and then add the ground chicken, breaking it up with a wooden spoon. Cook until the chicken is no longer pink and then add the shredded carrot and diced red pepper. Sauté for a few minutes and then add the shredded cabbage and scallions. Sauté for two more minutes and add the hoisin sauce, soy sauce, and sesame oil. Continue to sauté until everything is heated through.
- When you are ready to serve, spoon the warm chicken mixture into the crispy wonton cups. Top with a dollop of the duck sauce, garnish with some chopped scallions and serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 47 kcal, Carbohydrate 6 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 134 mg, Fiber 1 g, Sugar 1 g
SKINNY BAKED WONTON CHIPS
Would you believe it only takes 20 minutes to churn out these awesome Skinny Baked Wonton Chips? They're light, crispy, and guilt-free!
Provided by Asian Caucasian
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Slice the stacked wonton wrappers on a diagonal. Place individual wonton triangles on a large baking sheet lined with parchment paper, about one inch apart. Spray tops with cooking spray.
- Sprinkle the wontons with black sesame seeds and lightly press them in to stick. Lightly sprinkle the wontons with salt and cayenne pepper.
- Bake in the oven for 10-12 minutes, until golden brown and crisp. Rotate the baking sheet halfway through. Remove from oven and let cool completely.
- Optional: Serve with my Ahi Tuna Napoleon or your favorite dip!
Nutrition Facts : ServingSize Chips, Calories 48 calories, Sugar 0 g, Sodium 188.5 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 0.3 g, Protein 1.6 g, Cholesterol 1.4 mg
WONTON CHIPS
Baked Wonton Chips... made with just 3 ingredients! These chips are ultra thin and crispy and perfect for dipping in Crab Rangoon Dip or any of your favorite dips!
Provided by Cathy Trochelman
Categories Appetizers
Time 18m
Number Of Ingredients 3
Steps:
- Cut the wonton wrappers in half diagonally.
- Arrange the cut wonton wrappers on a baking sheet lined with parchment paper. Using a silicone brush, brush both sides of each triangle lightly with oil and sprinkle with sea salt.
- Bake at 400°F for 6-8 minutes or until golden brown. No need to flip!
Nutrition Facts : Calories 12 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 180 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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