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Crispy Sesame Wonton Chips Recipe for Parties and Snacking

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KEY-RrrrrrrrrrrrUNCH!

Crispy snacks have a special place in my heart: the crackle, the crumbs, the satisfying bite. Within the world of crunch, salty snacks wear the crown. Pretzels? I will decimate a bag. Potato chips? Beware. Tortilla chips? They tremble when I walk into the room. Dips are fair game too, but it’s the crunchy bits that really make me happy.

I developed these Sesame Wonton Crisps when I ran out of patience while making crab rangoons. After several wonton pockets burst in the oil and a few grease splatters later, I decided the filling would be better served as a dip. With a package of wonton wrappers and a bowl of beaten egg white in front of me, I tried an experiment: brush each wrapper with egg white, sprinkle sesame seeds, cut, and fry. I sprinkled salt on them as they drained and promptly ate the whole plate. The result was addictive.

These crisps are ridiculously simple and very fast. I dunked many in crab rangoon dip, but when that ran out I added a squirt of Sriracha to a few. It takes longer to heat the oil than to fry an entire package of wontons, and that’s the kind of quick snack I love.

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Sesame Wonton Crisps

Rebecca Lindamood

Crispy, crunchy, and nutty — a speedy homemade alternative to everyday chips. Serve them plain or with your favorite dip.

Ingredients

  

  • 1 package wonton wrappers
  • 1 egg white beaten
  • up to 1/4 cup sesame seeds
  • 3 inches canola or peanut oil in a heavy, high-sided pan
  • salt to taste

Instructions

 

  • Heat oil over medium until it reaches 350°F. (If you don’t have a thermometer, drop one wonton strip in: if it bubbles around the edges immediately, the oil is ready.)
  • Line a plate or bowl with paper towels and set it nearby for draining.
  • Lightly brush each wonton wrapper with the beaten egg white, sprinkle with sesame seeds, and cut each wrapper in half.
  • Carefully drop several wonton strips into the hot oil and stir gently once to separate them.
  • Fry for 1–2 minutes, or until the strips are golden brown and crisp.
  • Transfer to the paper towel–lined plate and dust with salt immediately.
  • Repeat until all the wonton wrappers are fried.
  • Store leftovers at room temperature in an airtight container lined with paper towels; they stay crisp for several days.

Notes

Deep frying tip: If a wonton strip sinks when added, the oil is too cool—wait a minute and test again. If it bubbles violently and browns too quickly, the oil is too hot—lower the heat and allow it to settle before frying more.

Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition based on the specific ingredients you use.

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