SESAME WONTON CRISPS
These make up in no time for unexpected company. You can use your imagination for the seeds or spices on top. Poppy seeds, granulated garlic, taco seasoning, or grated parmesan cheese are also good toppings.
Provided by luvmybge
Categories Lunch/Snacks
Time 16m
Yield 24 crisps
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Stir together oil and cornstarch in a small bowl until combined.
- Stack wonton wrappers and halve diagonally.
- Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
- You might not use all of oil mixture at this time.
- You just need a light brushing to get the seeds and salt to adhere.
- Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
- Transfer crisps to a rack to cool.
- Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
Nutrition Facts : Calories 21.8, Fat 1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 119.9, Carbohydrate 2.7, Fiber 0.2, Protein 0.5
SESAME WONTON CRISPS
Steps:
- Preheat oven to 375°F.
- Stir together oil and cornstarch in a small bowl until combined.
- Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.
SESAME WONTON CRISPS
Fried wonton or gyoza wrappers, available in the frozen section of most Asian markets, make fantastic chips to scoop up savory ingredients. They are delicious served with any Asian-inspired tartare or seviche, with Asian Guacamole (p. 66), or as a garnish for just about any salad that would benefit from crunch and nutty sesame seeds.
Number Of Ingredients 4
Steps:
- Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.
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