Oven-Baked Teriyaki or Thai Wonton Chips

READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • TERIYAKI CHIPS
  • 20 -22
    egg roll wraps
  • 2
    tablespoons teriyaki sauce
  • 2
    tablespoons honey
  • 1
    tablespoon vegetable oil (or use peanut oil)
  • THAI CHIPS
  • 20 -22
    egg roll wraps
  • 12
    teaspoon Thai red curry paste (for less heat use only 1/4 teaspoon)
  • 2
    tablespoons lime juice
  • 1
    tablespoon vegetable oil (or use peanut oil)
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DIRECTIONS

  • For the teriyaki chips.
  • Set oven to 400 desgrees.
  • Line a large baking sheet with parchment paper.
  • For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
  • Cut the egg roll wrappers into thirds.
  • Brush one side with the teriyaki mixture.
  • Turn over and brush the mixture on the other side.
  • Place on the baking sheet.
  • Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
  • When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
  • For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
  • Follow the same instructions as for the teriyaki chips.
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