March 29, 2012
Homemade Wonton Chips
I don't know what I can say to get you to try making these 'chips' but if you do, you'll probably thank me. So crispy and so good! You only need one ingredient and then oil to fry them. That's it. How can something so simple be so good?
I love these dipped into a cream cheese and banana pepper or cream cheese and jalapeno pepper dip or cheese ball. But they are crazy good dipped in a plum sauce or duck sauce and of course a bit of soy sauce on them isn't bad either! I don't even salt these or use any seasonings on them. They don't need it.
1 pkg. egg roll wrappers or wonton wrappers
hot oil to cook them in
If you are using wonton wrappers, just cut them in half from tip to tip to form 2 triangles. If using larger egg roll wrappers, cut in half from corner to corner and continue slicing in halves until you have 8 triangles out of each egg roll square. Heat your oil to medium high hot - which if you drip a drop of water into the oil it will bubble and spit. Fry about 8 triangles at a time, flipping both sides til golden and crisp. Drain on paper towels and serve plain or with a dip or sauce. If your chips are getting too dark too fast it means your oil is too hot. Turn it down a bit. They should take about 30 seconds for each side.