Italian Pasta Chips - Baked Not Fried

Total Time
Prep 5 mins
Cook 6 mins

An easy baked Italian snack, made with wonton skins

Ingredients Nutrition


  1. Preheat Oven to 400*.
  2. Place oven rack in center of oven.
  3. Lightly spray cookie sheet with olive oil flavored cooking spray.
  4. Lay wonton skins on sheet in a single layer.
  5. Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork.
  6. Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese.
  7. Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter.
  8. Bake until edges are brown, about 6 to 7 minutes.
  9. Transfer to a rack to cool.
  10. Can be stored in an air tight container for a day or 2 at room temperature.
Most Helpful

This was easy to follow, and results were great! I had tried using bowtie (farfalle) pasta - but was difficult to get crispy without burning. So - this recipe using wonton skins worked perfectly. I added a few twists - didn't want it as cheesy (but that did taste good!) and wanted it spicy (so I just added more seasonings (basil leaves, ground ginger, cumin, garlic powder, Himilayan pink salt, chili powder, ground red pepper, cracked pepper, rosemary, thyme, oregano) I think you can season as you may wish. I even tried a "sweet" version - using this recipe - except the seasonings were cinnamon and sugar....... All in all a good recipe, and great results! Thanks!

Cinnamon Leigh September 14, 2013

Super, super, super! Did I mention that these were super?? Extremely easy and very tasty.... I couldn't tell you if they keep well because we ate them all - I just made enough that they filled one medium sized pan. I had no idea one could makes chips from wonton skins! This is a keeper... as we never can finish an entire bag of skins for one recipe and often have leftovers - what a great and yummy way to use them up!! Made for ZWT4.

Brooke the Cook in WI June 22, 2008

These were sooooo yummy! I made them just as directed the first time and we could not stop eating them. They are great with a nice glass of wine in the evening. The second time, I tried different combinations (basil and cumin, tabasco, etc). They came out great each time. Just be careful about timing--too much and they burn, too little and they are rubbery.

mamabear22 March 19, 2008