I was just watching TV and saw a cute commercial for Duracell batteries. They asked if you’d rather have a battery with extra life or extra power, The ending said “Both, because both is better than not both.” And I thought that just describes my Wonton Chips Baked or Fried served with my Creamy Crab Rangoon Dip.
Wonton Chips Baked or Fried
That Rangoon Dip really is better with these homemade Wonton Chips is a given; after all, they were made for each other. I’m sure there are other dips that would be good with these chips, too. I might have to expand on that idea and find some – but in the meantime, these really are perfect with that dip.
About Wonton Chips Baked or Fried:
But beyond the dip yanno what else these wonton chips are good for? Snacking. Yep, I could hardly leave them alone once they were made! They have such an incredible crunch and a tasty flavor – they’re kinda fun! And different. I don’t know if you can even buy Wonton Chips, but I can’t imagine them any way other than fresh out of the oven or the frier.
There’s one little surprise! Instead of using actual Wonton Wrappers, which are a little harder to find (I think) and not as easy to use, I cut down Egg Roll Wrappers. I think the size of the egg roll wrappers, once cut is a better size for a chip. But somehow the name “cut up egg roll chips” doesn’t have the same oomph as “Wonton Chips,” now does it?
In my photos, all the chips were fried, in batches, which I love because they taste better, fry up beautifully and the shape is a bit irregular which makes them great for dipping. They seemed to be a little stronger than baked chips, too.
I gave you instructions for both methods, below. I tested a few baked chips that came from the oven but didn’t take a photo of them. I thought I would go back and make more but after having the fried ones, I was kind of done. The oven chips were very flat and the color and texture were a bit uneven. You cant dip as well with a flat chip, in my own humble opinion.
Creamy Crab Rangoon Dip with Wonton Chips Baked or Fried
Making Wonton Chips Baked or Fried:
Nothing could be simpler than making these chips. It’s pretty straight forward. When baking, watch carefully as oven temperature and timing can vary. If you’re frying, paper bags set on top of a sheet tray make a great surface to lay the finished chips on.
I always prefer to cut in stacks of several skins using a pizza cutter. A sharp knife works well too; just press straight down for the cleanest, most uniform cuts. You’ll want to separate all the chips before laying them on the sheet tray to bake or before getting the fryer ready.
If you’re frying, know the rules. Have a plan with your items to go in the fryer on one side, a landing place set up with paper towels or paper bags (well away from the fryer, please) on the other. It is handy to have something metal between your fryer and landing spot so drips won’t fall on the stove top. Have your utensils ready and thermometer on the pot before heating the oil. Never step away from the fryer. Lay your items in gently kind of “pushing” them forward. Let the oil heat back up between batches.
For the most irregular chips, stir as they cook. If you want them to be a little bit more uniform, don’t put in too many at a time, give them a quick stir at the beginning to make sure they are all separated and leave them, only pushing down on them now and then, until done.
Saving Money on Wonton Chips Baked or Fried:
The big surprise is that Egg Roll wrappers cost a bit more than the Wonton wrappers but each wrapper makes 4 times as many. It’s hard to give a statement as to which is actually cheaper. The number of skins in a package and price of the package will vary from brand to brand, and may be different in different locations. When I bought, I determined that the Egg Roll Wrappers were a better deal (and made a better-sized chip.)
I almost always have both wonton wrappers and egg roll wrappers in my freezer. I stock up when I see them on sale before the Lunar New Year. That’s the date of the Chinese New Year and many items at my store are on sale, often unadvertised. Take a peek yourself and see if the same holds true in your area. Both are usually much less at an Asian grocer if you have one in your area.
Btw, Wonton Chips Baked or Fried are a great use of any leftover wrappers you may have when you make any wonton or egg rolls. Just sayin’.
As far as the oil. I watch the temperature closely and strain and reuse oil several times. I actually tend to group recipes or come up with recipes that need frying so the oil doesn’t sit too long. When I was in the North I never heard of saving oil in the freezer but it’s pretty much a regular thing (as far as I can tell) in the South. It keeps it from going rancid. Place the oil back in the container after the oils cooled, leave headroom and freeze. Upright is always safest.
Wonton Chips Baked or Fried
Wonton Chips Baked or Fried
- Prep Time: 10 minutes
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 40 chips 1x
- Category: Appetizer
Ingredients
- 20 Wonton wrappers or 10 egg roll wrappers
- oil if frying
- cooking spray if baking
- salt, optional
Instructions
Use a sharp knife or pizza roller to cut wonton wrappers a few at a time, diagonally in half to form 40 triangles. If using Egg Roll wrappers, cut into four squares, then cut each square in half diagonally to form 8 total.
To Bake:
Arrange triangles in a single layer on baking sheets. Lightly spray with cooking spray, carefully turn, and spray again. Sprinkle with salt if desired. Bake in a 375 degrees oven for 5 minutes or until edges are golden brown. Set aside or store in an airtight container up to 2 days.
To Fry:
Pour vegetable oil to a depth of 1 inch into a Dutch oven, and heat over medium-high heat to 350°. Fry, in batches, 15 to 20 seconds on each side or until golden brown and crisp. Drain on a wire rack over paper towels; sprinkle with salt if desired.
Keywords: Appetizer, chips, wonton
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I’m happy to announce that this week I will be cohosting at Fiesta Friday #286 with Laurena @ Life Diet Health. I almost always post my recipes at Fiesta Friday; if you click over, you’ll see lots of photos of recipes and a few other items. Just click on one and you’ll zip over to that blogger’s site. It’s a fun way to see the week’s recipes from many bloggers all in one place.
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