Total Time
Prep 5 mins
Cook 8 mins

These are a simple garnish for a little crunch to sprinkle on salads or any Asian style dish. I got the original idea from watching Ellie Krieger's Healthy Appetite when she made a chop suey recipe. I didn't enjoy the chop suey nearly as much as these crisps. This is my version - I have a bottle of homemade Paula Deen House Seasoning blend (a mix of garlic powder, salt and pepper) and I decided to try it in this recipe. Not authentic Chinese, but Chinese inspired.

Ingredients Nutrition

  • 8 wonton skins (3-inch by 3-inch size, found in Asian markets or in the refrigerator section of groceries)
  • 1 tablespoon canola oil (or more)
  • 18-14 teaspoon salt, to taste
  • 116 teaspoon pepper, to taste
  • 116 teaspoon garlic powder, to taste


  1. Preheat oven to 375°F.
  2. Take a pastry brush and lightly brush the pan with some of the oil.
  3. Brush each wonton skin very lightly with with some oil as well.
  4. Sprinkle wontons with s pinch of salt, pepper and garlic powder to taste.
  5. Bake 6-8 minutes or until crisp and browned.
  6. Let cool on paper towels.
  7. Crumble over salad or Asian style stir fry dishes.


Most Helpful

I really love these when crumbled over stirfried noodle dishes and congee! Yum! They don't taste quite the same without these crunchy bits. Thanks for posting!

zZzzTt February 16, 2007

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