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Baked Wonton Crisps

Average: 1.3 (3 votes)

Serve these sensational crisps with our eggplant dip or store-bought baba ghanoush.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Serves: 40 crisps


  1. Preheat oven to 400°F. Spray 2 baking sheets with vegetable cooking spray. Heat a small dry saucepan over medium-high heat until hot. Add seeds and cook, stirring constantly, until lightly browned, about 2 minutes.
  2. Heat a large pot of water to boiling. Cut wonton skins diagonally in half and drop a few into the water; cook about 20 seconds, or until they look like cooked noodles (do not crowd the pan). Immediately remove with a slotted spoon and place, flat, on a paper towel to drain.
  3. Arrange on the prepared baking sheets. Sprinkle with sesame seeds and salt. Bake about 8 to 10 minutes, or until golden and crisp. (Can be made up to 1 week ahead. Store in an airtight container).


  • 1/4 cup sesame seeds
  • 1 package (16 ounces) wonton skins (available in specialty ingredients section of produce department in supermarket)
  • Salt, to taste

Nutritional Facts

  • 1 crisp:
  • Calories 25
  • Saturated Fat 2g
  • Total Fat 0g
  • Protein 1g
  • Carbohydrate 4g
  • Fiber 0g
  • Sodium 40mg
  • Cholesterol 0mg

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