Crispy Wonton Chips with Chili Oil
Paper-thin wonton wrappers baked until shattered-glass crispy, then tossed in garlic chili oil. A 15-minute snack or appetizer that's way better than store-bought.
- Total time
- 15 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
casualsimpleasianfusionvegetariancrispycrunchyappetizer
Ingredients
- 24 pieces wonton wrappers
- 3 tbsp neutral oil (divided)
- 3 cloves garlic, minced
- 1.5 tsp chili flakes
- ½ tsp salt
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Heat oven to 400°F. Brush both sides of wonton wrappers lightly with oil, then arrange on a sheet pan in a single layer.
- 2
Bake for 8–10 minutes until golden brown and crispy. Stir halfway through so edges cook evenly.
- 3
While wonton chips cool, warm remaining oil in a small bowl with minced garlic and chili flakes for 30 seconds.
- 4
Toss cooled wonton chips with chili oil, salt, and sesame seeds. Serve immediately or store in an airtight container.
Tools you’ll need
- sheet pan
- pastry brush
- small bowl
- oven
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