Baked wonton crisps are one of the simplest things to make and are the perfect accompaniment for dips as they’re so crunchy. You can make them round or triangular, serve them with your favourite dips, vegan cheeses, or top with your favourite toppings.
For a drool-worthy appetiser or light meal, serve these golden brown topped with either:
Baked Wonton Crisps
Baked wonton crisps are one of the simplest things to make pair perfectly with dips, vegan cheeses, or top with your favourite toppings. For a drool-worthy appetiser or light meal, serve these golden brown topped with my mushroom ceviche – yum!
- square or round wonton or dumpling/gyoza pastry white pastry is preferred
- black sesame seeds or white sesame seeds
- cracked black pepper
- olive oil
- Preheat oven to 170°C (338°F) and line a large baking tray with baking paper.
- If using square pastry, cut each piece diagonally into two triangles or if using round pastry, leave them whole.
- Arrange the pastry onto paper, so they do not touch. Lightly brush one side with oil and sprinkle over some salt, pepper and sesame seeds.
Bake until golden brown and crispy, which should take about 5 to 8 minutes.
- You can find wonton or dumpling/gyoza pastry in the refrigerated section at your local Asian grocery store. You can make this recipe ahead of time, store in an airtight container for up to one week.
Please read the Silvobeat nutritional facts disclaimer.