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.
- 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)
- 1⁄8-1⁄4 teaspoon salt, to taste
- 1⁄16 teaspoon pepper, to taste
- 1⁄16 teaspoon garlic powder, to taste
- Preheat oven to 375°F.
- Take a pastry brush and lightly brush the pan with some of the oil.
- Brush each wonton skin very lightly with with some oil as well.
- Sprinkle wontons with s pinch of salt, pepper and garlic powder to taste.
- Bake 6-8 minutes or until crisp and browned.
- Let cool on paper towels.
- Crumble over salad or Asian style stir fry dishes.
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!