Wonton Crisps

wonton crisps in finger

With any recipe that I share with you, there is always a reason behind it.

Wonton Crisps first became a ‘thing’ in my home when I was creating food as a ‘chef’ for my weekly clients.

In fact, this recipe was one of the most requested by my A-list clientele.

Perhaps one of the easiest to create recipes I have ever used, Wonton Crisps offer more than just a satisfying crunch.

One of my children has diabetic issues and craves crispy treats and I prefer as little processing as possible.

The solution is Wonton Crisps.

Sugar and carbs are not an issue in this recipe, BUT… it’s not an item you can just sit down and gorge on either.

A diabetic snack?

Well, it’s more favorable than most crispy items my child could choose from and it’s not got sugar in it like a bunch of potato chips.

wonton crisps upright stackCheck each label, but we found a brand without high fructose syrup, without corn syrup, and that has zero artificial colors or flavors.

After that it’s what I put on it, that changes it to flavorful and crispy.

In the end, this is how my child gets a crunchy snack, and is satisfied with the flavor, while not over-indulging.

As with any recipe, or food in question, ask your doctor, ours approved this snack as an alternative to potato chips.

The lavish wonton crisps are the recipe of the day, let’s bake!

Disclaimer

The information on DanaVento.com is provided for informational purposes only. It is not intended to be substituted for the advice provided by your doctor or other healthcare professional. If you rely upon any programs or techniques or use any of the products and services made available by or through the use of our website for decision making, without obtaining the advice of a physician or other healthcare professional, you do so at your own risk. The nutritional and other information on our website is not intended to be and does not constitute health care or medical advice

Wonton Crisps

holding a wonton crispThere are several brands of eggroll wrappers and wonton wrappers, choose the brand you like best.

The products are interchangeable for this recipe and will cook up the same.

However, do remember if you are going for the Diabetic side of this, then you will want to seek out a wonton wrapper as natural as possible, and with zero sugars in it, and low carbs.

Also, I’m ‘eh’ on the egg roll wraps, as I once might have liked them better before, there is .3 on the sugar, so, probably NO.

There is a brand that is low glycemic, but since one of my children has severe food allergies, the ‘nuts’ in the ingredients nixed that option.

Please note, in order to keep the recipe to low glycemic levels, you may only be consuming one sheet cut into multiple pieces, unless of course, you purchase the low glycemic brand which is far less carby (yes my own word)

Wonton Crisps Recipe

As a chef for my own store/restaurant, I was often asked for alternates to bread as sides.

Sometimes the ask was for crispy and other times thin and crunchy.

I had one client that was over the top for my homemade Firecracker Shrimp and that’s when it hit me!

Wonton Crisps!

These may be the easiest treats that I have ever created and my clients ordered them by the bag.

They really are that delicious!

Wonton Crisps, Wonton, baked

We Did Our Own Analysis with Our Dr.

We broke down the nutritional info on the back of our Nasoya products.

One sheet is 10 Carbs and >1 Gram of sugar.

So, we make one sheet into many pieces to satisfy a craving for crunchy and salty.

The toppings are endless, from garlic to Parmesan, it’s all in the taste you want.

We have even sprinkled these with ‘Everything But The Bagel’ topping from Trader Joe’s.

I am obsessed and my kids LOVE them!

Wonton Crisps are so versatile you are sure to find a combination of spices you will love to top them.

For us, this lavish treat is about the crunch and keeping the insulin slow and steady.

While I am not a Dr. we have found this to be a perfect treat for my son.

Nut-free, seafood free, and lower on the scale of carbs as well as sugar and it’s NOT potato chips junk!

Lavishly live food out loud with our fun recipe that lets you crunch and munch. ~ DANA

Grab the How To Here

Wonton Crisps

Wonton Crisps

Watch these bake very carefully as they go from golden to burn fast.
Remember these have been swiped with olive oil and they can scorch.
The best ones are rolled and make a good crunch.
Golden is awesome for the perfect tone of a finished baking product.
Do allow them to cool about 10 minutes before serving.
Use any spices YOU want on these, as there is not one single flavor we have ever found we didn't like.
These can be made, fast, and the longest process is cutting these into pieces.
You could leave this whole and bake, but to really get the most out of the snack and feel satiety (IMO) is cutting one into many pieces and just eating those many pieces.
Then you are not over-eating.
Print Pin
Course: Recipes
Cuisine: snack
Prep Time: 10minutes
Additional Time: 5minutes
Total Time: 15minutes
Servings: 48pieces
Author: dana vento

Ingredients

  • 1 - 12 oz package of Nasoya Wonton Wrappers approximately 48 pieces a package of your favorite wonton wrappers (any brand, just let it mesh with your diet
  • 1/4 C Of Olive Oil you may need more, but it depends on how generous you are when brushing
  • 2-3 Tablespoon Garlic Salt -- roughly maybe a bit more, but if you are wanting more it will be your call.
  • alternate - Italian Dressing rather than olive oil and garlic salt -Do NOTE Italian dressing can contain sugar and it has carbs, it may NOT be the best choice.
  • You can also use Anything but the Bagel Spice, Lime Chili Powder, Oregano, basil, garlic powder, onion powder, you get the idea.
  • Parchment paper or a silicone mat for easier cleanup!

Instructions

Preheat oven to 375°

  • Line a baking tray with either parchment paper or a silicone mat.
  • Cut each wonton sheet into 16 pieces. 
  • Next, place wontons across, side by side on the tray.
  • You will then brush all the wonton wrappers with olive oil, lightly.
  • Brush across with olive oil, side to side. (you can also cut these in half or fold them to get those curled up chips! ) We however cut them into many pieces that are more fulfilling when you eat just three total chips, you have many pieces.
  • Dash with garlic salt ( or whatever spices you are using)
  • Bake for about 6-7 minutes until golden brown
  • Remove from tray, place on a cooling rack. 
  • Repeat all steps again to make more. 
  • Transfer all cooled chips to an airtight container and enjoy.