Total Time
Prep 15 mins
Cook 25 mins

This recipe comes from Snack Attack Kids Cookbook. I make these on Saturday nights just for my mom and grandma Andy, we enjoy them with a little salsa or white salsa to dip into.


  1. Turn oven on to 350 degrees F.
  2. Cut each Won Ton wrapper into triangles.
  3. On a non stick baking sheet, line with tin foil, shaping into a fan , or ridges.
  4. Place the pieces of Won Ton wrappers over the foil, letting them fall over the foil. This will give you rippled chips.
  5. Or you can just lie them on the pan for flat chips.
  6. In a small bowl mix the olive oil, garlic, and oregano ( could use basil), and lightly brush this over each won ton wrapper.
  7. Sprinkle with the grated cheese.
  8. Bake in the oven for about 8 minutes or until golden, just the way you like them.
  9. Use hot pads to remove from oven, and tongs to remove the chips on to a rack to cool completely.
  10. Make a second and third batch until all the won tons are baked.
  11. Turn off the oven.
  12. Enjoy munching as a snack or with a great chilli, or bean soup recipe.


Most Helpful

Easy, yummy, and they made the house smell terrific! A great after-school snack for the kids. I tried both methods of baking(placing over folded foil and laying flat) and found that the foil method is a little more tedious, but it is worth the effort if you are looking for presentation points. Made for the Camera-less Chef Game #5. Thanks for a great recipe, Dinglebop!

Southern Polar Bear June 21, 2008

I made two batches, the savory ones following the recipe was very good, ate them alone, and with a chunky tomato salsa. Then I made my second batch with olive oil, brushed onto the wrappers, and sprinkle a lot of cinnamon and white sugar on top. Yummy these were gone in no time. They both keep kept very crisp in a covered plastic container. Must admit though they are addictive.

andypandy June 05, 2008

Yum! These are so good they don't need dip! Used Parmigiano-reggiano cheese rather than Romano. A delicious, flavorful snack that stays crispy even when stored. Thanks for sharing the recipe!

LonghornMama November 04, 2007

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