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
These Baked Wonton Chips are so easy to make with few ingredients and much lighter than fried wonton chips. I usually make them with Tuna Tartare, but they’d be great crumbled over tuna poke or as the base for nachos with sushi-grade ahi tuna poke and veggies.
Why This Works
I shared this video on my Instagram with a tuna tartare I made with fresh tuna and all of you asked for the recipe, so hear it is!!
- Light and Crispy: Baking instead of frying keeps the chips airy and crisp without extra oil.
- Quick to Make: They’re ready in just minutes with minimal prep and a few ingredients.
- Perfect for Dipping: Sturdy enough for chunky dips like poke, tuna tartare, or salsa.
- No Special Equipment: Simple ingredients and a baking sheet are all you need.
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.
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 400F and spray a sheet pan with oil.
- Cut the wonton wrappers in half diagonally and spritz with more oil. Season with sesame seeds and salt, the oil should help them stick.
- Bake for six to eight minutes until they’re golden and crisp. (Note: I had no luck making these wonton chips in the air fryer because they kept blowing into the heating element.)
Seasoning Variations
I seasoned 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:
How to Store Wonton Chips
Store leftover chips in an airtight container for 3 to 4 days.
More Asian-Style Recipes You’ll Love:
- Shrimp Egg Rolls
- House Special Fried Rice
- Broccoli Beef
- Kung Pao Tofu
- Spiralized Shanghai Beef and Broccoli
Your comments are so helpful!! If you’ve tried this Baked Wonton Chip recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!
Baked Wonton 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.
- Bake 6 to 8 minutes, until golden and crisp.
Perfect for crab Rangoon nachos!
Yummy they look very good. If I put in an airtight container, for how many days can be kept please. Thanks.
3-4 days.
These are very good. I tested them against air fried and the baked was tastier and you can cook more when baking.
Can I drizzle and spread olive oil if I don’t have spray?
Brush it on
I was looking for a wontonish crisp finish to my Vietnamese shrimp salad and up came this recipe. These are delicious, easy to make, and as stated above, has so many uses!
I used flaky sea salt rubbed between fingers for better salt flavor. My seeds fell off too, but not all of them so it was a win for me. Celebrating Chinese New Year on the 10th so these will add to the other asian “cheetos” and “puffs” for a little bite with lychee martinis! Then onto the dim sum!
Watch closely as they will burn quickly! I reduced the temp to 375 and pulled them out in 5 minutes. If they get too golden they will have a burnt taste.
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.
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.
How long can these last at room temp? A week or so? Can’t wait to make a huge batch of these 🙂
I used avocado oil which worked great too! They came out crispy and fluffy.
I didn’t have issues with air frying. maybe a different types of AF don’t work but mine worked in 3 minutes
I love these but the sesame seeds fall off after they are baked. The 2nd time, I tried pushing down on them before baking.
Còmo es la receta de la masa?
You buy them premade
These came out great! Serving them with your delicious tuna tartare recipe!
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.
Yes, that definitely helps!
Can these be air fried
She said no, because they kept blowing into the heating element.
If you read it it actually answers your question. It states that air frying them did not work for her…
In the article, it mentions they cannot be due to the fact they are too light and fly into the heating element.