Serve these sensational crisps with our eggplant dip or store-bought baba ghanoush.
Prep Time:25 minutes
Cook Time:10 minutes
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.
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.
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)