Baked Wonton Wrapper Chips

These wonton chips are so good. They’re super simple to make and such an easy way to jazz up a snack.

I originally came up with this recipe for wonton chips to go along with this crab rangoon dip because I wanted something besides pita chips or crackers to scoop with and they turned out amazing. They’re so much lighter and crispier than the chips you buy at the store.

Since then, pita chips and crackers haven’t had a chance against these whenever I’m making dips. They’re my go-to scooper.

• One bag of wonton wrappers
• Cooking spray, such as butter flavored cooking spray* or regular olive oil cooking spray
• Seasonings of your choice

Wonton Wrappers*

Butter-Flavored Cooking Spray*

*I like to use this I Can’t Believe It’s Not Butter cooking spray when making wonton chips because it adds a little more flavor which is best if you’re having these with a savory dip. However, they’re good with any kind of cooking spray.

How to Make Baked Wonton Wrapper Chips

Start by preheating the oven to 350 degrees and lining a baking sheet with parchment paper, with no need to spray the parchment.

Stack 10 wonton wrappers together and cut them in half with a sharp chef’s knife (cutting the whole stack at once makes this a whole lot easier!). This will make about 20 triangle/rectangle pieces.

Place the wonton pieces on a baking sheet in a single layer (they should not be stacked). If they are stacked, the wonton chips will not cook evenly, as some steam will be trapped underneath the top layer (and you don’t want soggy chips!).

Lightly coat with butter-flavored cooking spray. Hold the can about 6 inches over the pan and coat each wonton wrapper lightly and evenly.

Spray the wonton wrappers with your cooking spray. You want to be sure to add seasoning AFTER spraying and BEFORE baking because it will not stick after they’re out of the oven.

Be sure to choose seasonings that will complement your end product.

Bake for 8-10 minutes, or until dry, solid, and starting to brown on the edges. I always check them after 8 minutes to see if they’re ready.

If they’re still a little flexible and pale, I’ll let them continue to cook for another minute or two. If the edges are browning quite a lot, I’ll take them out right away.

Remove from oven and let chips set in pan for a couple of minutes (they’re very delicate right out of the oven and will shatter if touched, so give them a couple of minutes to set up. They’ll get even crispier as they cool).

Some tips: If your oven isn’t completely preheated when you add the wontons to cook, some wontons may come out crispy and others may not. Don’t overdo it on the cooking spray.

You want to coat the wonton evenly but too much cooking spray will gather and affect the final product. These wonton chips are perfect for a party snack as is.

However, you can add seasoning to match whatever dish or dip you’re planning on serving them with.

What to Dip Them In

Because the chips are much more delicate and crispier than pita chips, I find that creamy dips go best with them. Heavy chunky salsas, for instance, tend to overwhelm the chips.

Some of our favorites include:

• Crab rangoon dip, which is my favorite!
• Any kind of dip based on cream cheese
• Hummus
• Sweet chili sauce
• Guacamole (especially an asian-inspired avocado dip)

Four Seasoning Directions Worth Trying

• Everything bagel seasoning (sprinkle over the chips after spraying with cooking spray, as these are delicious without even a dip!)
• Garlic Powder + Parmesan

A light sprinkle of each before baking goes well on chips that will be served with dips or spreads, particularly ones that are Italian-style or feature roasted red peppers.

• Sriracha + Lime Zest (use about 1 tsp sriracha sauce and zest of 1/2 lime)
• Curry powder + honey (about 1/2 tsp curry powder and 2-3 drops of honey)

Cinnamon Sugar

If you’re not using the butter-flavored cooking spray, try sprinkling chips with cinnamon sugar before baking. These make great dessert chips that go well with dips featuring cream cheese and fruit.

Sesame Seeds

Press sesame seeds on top of chips before baking. The sesame will toast as the wonton bakes and adds a nice, nutty flavor.

Chips sprinkled with sesame go well with Asian-style dips.

A Few Things That Actually Matter When Baking These

Use Parchment, Not Foil

Use parchment, not aluminum foil. Wonton chips stick to sprayed aluminum foil like crazy.

Parchment solves that problem, especially those nifty pre-cut sheets that are made to fit half-sheet pans. Not only will the chips release, they’ll bake flatter and not curl up as much.

Rotate the Pan Halfway Through

All ovens have hot spots and wonton chips are pretty darn thin. That means that a hot spot might char them faster than other areas.

To remedy, set a timer for 4 minutes and rotate pans when it goes off.

Watch the Last Two Minutes

Watch closely and stand over the oven for the final two. The difference between golden brown and burnt is about 90 seconds.

How Long Wonton Chips Stay Crispy

Expect to enjoy wonton chips’ crispiness for about two hours after removing from oven and allowing to cool assuming chips are just sitting out in the open. Humidity shortens that time.

After they’re completely cooled, you can store chips in zip bags or other airtight containers at room temperature. Stored that way, expect to enjoy their crispiness for about a day.

Refrigeration shortens that time since refrigerators are pretty moist. Bottom line, wonton chips are best when made and eaten the same day.

Other tips for success:

Don’t crowd the chips when arranging on baking sheets. Crowded chips won’t get crispy.

Standard baking sheets fit about 20 to 24 halves without being crowded.

If the chips lose their crunch before serving, pop them in a 300°F oven for another 3-4 minutes to crisp them back up. They won’t be as good as chips that came out of the oven just before serving but they’ll be fine for a party.

Wonton Wrapper Chips FAQ

How far ahead of time can I prepare wonton chips?

These are a last-minute snack. You can make them in advance but not more than 1 day ahead.

Honestly, since they take such little effort I prefer to make them the morning of vs. the night before an event.

Can I fry wonton wrappers instead of baking them?

You can! To fry wonton wrapper chips add about an inch of cooking oil with a neutral flavor to a skillet and heat it up to 350°F.

Add wonton chips in batches and fry for about 30 to 45 seconds per side, until they’re golden. Drain on a paper-towel lined plate.

Frying wonton chips results in a puffier, more golden chip with a flavor that’s enhanced by cooking in oil, not necessarily better, just different. However, they’re a lot oilier and messier than baked wonton chips so I tend to reach for this recipe when I’m too busy or harried to fry them.

Why are my chips coming out soft instead of crispy?

Two common culprits here. One, making sure the wonton wrappers aren’t overlapping on the baking sheet because the steam from the wonton wrappers will keep them from crisping up.

Spread them out on the baking sheet in a single layer. The other is using too much cooking spray – you only need to pass over the wonton wrappers once, holding the can about 6 inches away.

If the wonton chips are greasy rather than dry and crispy, it’s from using too much cooking spray.

Can I use egg roll wrappers instead?

Yes you can but they’ll be thicker and more like a cracker since egg roll wrappers are thicker than wonton wrappers. Cut into chip-size pieces and bake for about 15 minutes.

Do I need to cut the wrappers in half?

Cutting wonton wrappers in half results in a more easily-dipped, one-bite chip. Leaving them whole results in square chips that are better as a vehicle for food, such as crab rangoon dip on top.

Cutting wonton chips in half also gives you more chips per bag of wrappers.

Where to Find Wonton Wrappers?

I’ve never had trouble finding wonton wrappers in the refrigerated section of the grocery store, usually in the same place they have tofu and fresh pasta. Both Walmart and Kroger have them on the refrigerated produce endcaps, but if your grocery store doesn’t, you may also be able to find them in a specialty Asian foods section.

If you buy more than you need, wonton wrappers freeze well. I would separate each set of 10 to 15 with parchment sheets and store in a freezer bag.

Remove from freezer and let them thaw overnight in the fridge. Trying to separate frozen wonton wrappers will result in lots of torn wrappers.

These are so simple and delicious, and I am sure you are going to love them.

These wonton chips are so easy to make. All you really need is wonton wrappers and butter-flavored cooking spray.

They’re perfect with dips like my Baked Crab Rangoon Dip, which is the dip that started this whole chip project.

Other Appetizer Dips Worth Having on the Table:

• Baked Crab Rangoon Dip, which is the dip that started it all.
• Crab Dip with Cream Cheese, which is easy, creamy, delicious.
• Buffalo Chicken Dip is super easy to make, extra hearty.