Holly Jolly Wonton Chips for a Dipping Good Time!
Welcome to the season of snacking.
Well, while we might be entering that fabulous season of crunch and munch, we crave variety.
Don’t settle for the average potato chip or pita chip to munch on.
A basic chip won’t make a happy mouth.
Instead, try these fabulous holly jolly wonton chips for a dipping good time!
I’ll even share the perfect dip to use when serving them.
When I was perfecting my Chef skills in my restaurant, I used this recipe as a side all the time.
In fact, if I did not offer these as a side option my clients got very upset.
Warning, holly jolly wonton chips are totally addicting and really crunchy.
Now, it’s time to make these every so simple Holly Jolly Wonton Chips for a Dipping Good Time!
Don’t worry, you know that I only share recipes that are easy to recreate and taste great and this hits both of those marks.
Set your oven to bake, grab your camera (I mean you do want to show the world on IG that you made these), and let’s make wonton chips!
Holly Jolly Wonton Chips
Wait, did you say wonton chips?
Yes, I did.
In fact, as I mentioned earlier, I turned wonton chips into dipping crisps and there’s been on turning back.
Pita chips don’t even come close to the crazy good crunch that a wonton chip offers.
I’d dare say these are better than pita chips, lighter, and airier and pack a better crunch.
Sometimes I even get a little crazy and make these so they are like kettle chip quality.
So pretty much, for this recipe, you will need a full package of wonton wrappers.
I also suggest a silicone baking mat which makes cleanup easier.
Of course, I often use parchment paper as well, because for that it is simply ripping it, bake on it and toss it!
Either way, don’t just place these on a pan or you will have a lot of clean up you don’t want to have.
Make-Ahead In Batches
So let’s talk about making these ahead of time.
Make a double batch because I can assure you that if you eat one, you will eat more.
Then, when your family discovers these crunch-tastic treats, they will be eating your stash.
Create these for your parties.
Now, here’s another tip, store them in an air-tight container or don’t.
Yep, either way, is cool.
If in an airtight container they do lose a bit of their crunch but left untended they also tend to go stale?
Flavoring The Wonton
Here’s about all you need to know, if there is a flavor you love, you can create it on these.
You get it, the sky is the limit.
Plus did I mention that a package of these can be cut in half instead of making them whole and all for under $3?
Crazy great price, fresh eats, party-perfect, and any flavor you can dream up!
These holly jolly wonton crisps may be the best little snack you never knew about!
- One 12 oz Package of Nasoya Vegan Won Ton Wrappers refrigerated section
- Olive Oil about 3 Tablespoons
- BBQ Seasoning optional
- Garlic and Herb Seasoning Optional
- Everything But The Bagel Seasoning optional
- KITCHEN TOOLS YOU WILL NEED
- Pastry Brush
- Parchment Paper
- Baking Trays
- Preheat oven to 400° F.
- Line 2 commercial size baking trays with parchment paper.
- Open Won Ton Wraps and fold each into a triangle. (Alternatively, you could cut in 1/2 to double the recipe and then follow every step as follows)
- Stack triangle to triangle on the tray to create a square.
- Continue this until the tray is filled.
- I generally get about 3-4 across a row.
- Stack these tight, they do not spread when baking. Use all the tray space you can.
- Once all triangles are made, dip the pastry brush into the olive oil and brush each Wonton wrapper.
- Continuing this process until all wrappers are lightly coated with olive oil.
- Next, sprinkle a tray of olive oil brushed wrappers with BBQ Powder.
- Sprinkle another tray with Garlic & Herb
- Prepare another tray sprinkling it with Everything But The Bagel Seasoning.
- If you are making parmesan pepper, only sprinkle with the pepper (when the wonton wrapper is one baking then coat immediately after pulling out of the oven with parmesan cheese. )
- Place in preheated oven and bake only until golden brown.
- Generally, this is at the 5-minute marker. (oven temps vary so learn yours)
- Chips will have a nice 'sheen' to them.
- Do not allow these to go beyond Golden Brown or they are burned.
- Allow the chips to cool on the tray.
- Then distribute to serving containers or packages once cooled.
- Dip these chips into your favorite spreads or eat plain.
- They are so delicious.