Prep 10 mins
Cook 6 mins
These make up in no time for unexpected company. You can use your imagination for the seeds or spices on top. Poppy seeds, granulated garlic, taco seasoning, or grated parmesan cheese are also good toppings.
- 1 tablespoon vegetable oil
- 2 teaspoons cornstarch
- 12 wonton wrappers, thawed if frozen
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon kosher salt (coarse)
- Preheat oven to 350°F.
- Stir together oil and cornstarch in a small bowl until combined.
- Stack wonton wrappers and halve diagonally.
- Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
- You might not use all of oil mixture at this time.
- You just need a light brushing to get the seeds and salt to adhere.
- Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
- Transfer crisps to a rack to cool.
- Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
This is a favorite "last minute" party recipe. These really dress up any humdrum dip. They're especially great served with hummous! I found them too greasy when brushed with oil, so now I spray them with olive oil from my Misto sprayer. Works out perfectly!
These were great. I just sprayed with pam and sprinkled cinnamon sugar on them. Thank You for the recipe.
These were a big hit at Thanksgiving! Had multiple requests for the recipe. Very simple and easy to make. I used poppy seed, sesame seed and garlic powder. I also started with the original recipe but eventually stopped using the corn starch because I noticed it left a white coating on the crisps. Overall, this was simple and very tasty!