Wonton Chips
Crispy, golden, and utterly addictive fried wonton wrappers. These simple chips are the perfect appetizer for scooping up your favorite dips and are ready in just minutes. A classic Chinese-American restaurant staple you can easily make at home.
For 6 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Wonton Wrappers
- b.Stack 5-6 wonton wrappers on a clean cutting board.
- c.Using a sharp knife or pizza cutter, slice the stack in half diagonally to create two triangles from each wrapper.
- d.Repeat with the remaining wrappers.
- 2
Step 2
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a deep, heavy-bottomed pot or wok. The oil should be at least 1.5 to 2 inches deep.
- c.Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
- d.If you don't have a thermometer, test the oil by dipping the corner of a wonton wrapper into it. The oil is ready if it sizzles vigorously and the wrapper turns golden in about 30 seconds.
- 3
Step 3
- a.Fry the Wonton Chips in Batches
- b.Carefully place a single layer of wonton triangles into the hot oil, ensuring not to overcrowd the pot.
- c.Fry for 30-60 seconds per side, using tongs or a spider strainer to flip them once.
- d.They cook extremely fast, so watch them closely. They are done when they are puffed, golden brown, and crispy.
- 4
Step 4
- a.Drain and Season
- b.Once golden, immediately remove the chips from the oil using a spider strainer or slotted spoon, allowing excess oil to drip back into the pot.
- c.Transfer the hot chips to a wire rack or a plate lined with paper towels to drain further.
- d.Immediately sprinkle generously with salt while they are still hot and oily. This helps the salt adhere properly.
- 5
Step 5
- a.Repeat and Serve
- b.Continue frying the remaining wonton wrappers in batches, making sure the oil returns to 350°F between each batch.
- c.Serve the wonton chips warm with your favorite dipping sauces like duck sauce, sweet and sour sauce, or Chinese hot mustard.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Maintain a consistent oil temperature. If the oil is too cool, the chips will absorb too much oil and become greasy. If it's too hot, they will burn before becoming crispy.
- 2Fry in small batches. Overcrowding the pot will lower the oil temperature and result in soggy chips.
- 3Season immediately after frying. The residual oil on the hot chips is what makes the salt or other seasonings stick.
- 4For flatter chips, gently press them down with the back of a spider strainer for the first few seconds of frying to prevent them from puffing up excessively.
- 5To make this recipe vegan, ensure you purchase egg-free wonton wrappers, which are widely available.
Adapt it for your goals.
Sweet Version
For a dessert twist, omit the salt and instead toss the hot chips in a mixture of cinnamon and granulated sugar.
Spicy VersionSpicy Version
Add a pinch of cayenne pepper, chili powder, or five-spice powder to the salt before sprinkling over the hot chips for a savory kick.
Different ShapesDifferent Shapes
Instead of triangles, cut the wonton wrappers into thin strips for a different texture and presentation, perfect for topping soups and salads.
Why this is on our healthy list.
Quick Energy Source
As a carbohydrate-rich snack, wonton chips can provide a quick burst of energy, making them a satisfying treat when you need a little pick-me-up.
Mood-Boosting Comfort Food
The crispy texture and savory flavor of wonton chips can be a delightful comfort food. Enjoying such treats in moderation can contribute to overall well-being and satisfaction.
Frequently asked questions
A serving of approximately 16 wonton chips contains around 280 calories. This is an estimate, as the final calorie count depends on the amount of oil absorbed during frying.