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Baked Wonton Chips

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Make these easy, crispy baked wonton chips the next time you’re serving tuna tartare, poke bowls, or your favorite dip or salsa.

Baked Wonton Chips
Baked Wonton Chips

These Baked Wonton Chips are so easy to make with few ingredients and much lighter than fried wonton chips. I recently ate them with Tuna Tartare, but they’d be great crumbled over tuna poke or a salad or as the base for nachos with sushi-grade ahi tuna poke and veggies.

How To Make Wonton Chips

I shared this video on my Instagram with a tuna tartare I made with fresh tuna and all of you asked for the recipe, tuna coming next!!

Can you bake wontons instead of frying?

Yes! Baking wonton chips instead of frying them requires much less oil, which saves on calories. The only oil I use is some olive oil spritzed on top, which helps them get crispy. (Make sure you use a “propellant-free” spray – not cooking spray.) Six baked wonton chips have 70 calories and 14 carbs.

What are wonton chips made of?

These chips are made from refrigerated wonton wrappers, which you can buy at the grocery store. They’re such a great shortcut. I’ve also used them in my Easy Wonton Soup and Butternut Squash Ravioli with Sage Butter.

Wonton Chip Seasonings

I season the wonton wrappers with salt and black and white sesame seeds. If you only have one color of seeds, that’s fine. Here are some other ideas if you want to switch up the flavors:

  • Everything bagel seasoning
  • Furikake
  • Your favorite spice mix
  • Togarshi (chili powder seasoning) for spicy chips

How to Make Wonton Chips

Since you don’t have to make the dough from scratch, you can prepare the wonton chips in 10 to 15 minutes.

  • Preheat the oven to 400° Fahrenheit and spray a sheet pan with olive oil.
  • Cut the wonton wrappers in half diagonally so you get 24 triangles and place them on the sheet pan.
  • Spritz the wontons with more oil and season with sesame seeds and salt.
  • Bake for six to eight minutes until they’re golden and crisp. I had no luck making these wonton chips in the air fryer because they kept blowing into the heating element.

How to Store Wonton Chips

Store leftover chips in an airtight container for three or four days.

Baked Wonton Chips

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Baked Wonton Chips

5 from 8 votes
2
Cals:70
Protein:2.5
Carbs:14
Fat:0.5
Make these easy, crispy wonton chips the next time you’re serving tuna tartare, poke bowls, or your favorite dip or salsa.
Course: Side Dish, Snack
Cuisine: Asian
Baked Wonton Chips
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Yield: 4 servings
Serving Size: 6 chips

Ingredients

  • 12 refrigerated wonton dough
  • olive oil spray
  • black and white sesame seeds
  • pinch of salt

Instructions

  • Preheat the oven to 400F. Spray a sheet pan with oil.
  • Cut the wontons in half on the diagonal.
  • Place on the sheet pan and spritz with more oil, season with sesame seeds and salt.
    How to make baked wonton chips
  • Bake 6 to 8 minutes, until golden and crisp.

Last Step:

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Nutrition

Serving: 6 chips, Calories: 70 kcal, Carbohydrates: 14 g, Protein: 2.5 g, Fat: 0.5 g, Cholesterol: 2 mg, Sodium: 137.5 mg, Fiber: 0.5 g

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15 comments on “Baked Wonton Chips”

  1. Love this recipe. Made it several times and it’s always a hit. I like to vary the toppings depending on what we are dipping.

  2. Love this! I bake mine a bit extra because I like that slight burnt taste lol kinda like the dark pretzels. I used the everything bagel topping. Soo good. Low WW points and satisfying my addiction for crisps. 

  3. I didn’t have issues with air frying. maybe a different types of AF don’t work but mine worked in 3 minutes

  4. I love these but the sesame seeds fall off after they are baked. The 2nd time, I tried pushing down on them before baking. 

  5. Avatar photo
    Anita Lippert

    I made these last night. The sesame seeds fell off after I baked them. Should I have pressed the seeds into the wrapper? They were ready in under 5 minutes in my oven. They were delicious with tuna tartare which was your spicy tuna poke bowls without the rice. Love all your recipes. 

    1. In the article, it mentions they cannot be due to the fact they are too light and fly into the heating element.