Baked Wonton Wrapper Chips
Wonton wrapper chips are baked in the oven for around 1 $0 minutes and can be served immediately. Unlike store bought chips, they will be much lighter and crispier. These chips are so good that you will want to snack on them all the time. The first time I made them, I needed a way to scoop up some delicious crab rangoon dip. After that first batch, I never grabbed any pita chips or crackers; these chips are so much better!
The reflective wrappers are very thin, and cook quickly. A fair warning however; they can change from golden brown to completely burnt in less than a minute. If you are in the last two minutes of baking, do not walk away from the oven.
Aside from that, this is really one of the simplest items you can place on a party table.
Just Two Things in the Package
Just having these two things will get these to work:
Wonton Wrappers
One bag. Use as many as you can fit on your baking sheet without overlapping. If they overlap, they will get soggy chunks — trapped steam will ruin the crunch.
Butter-Flavored Cooking Spray
I’ve tried using the I Can’t Believe It’s Not Butter spray. Regular olive oil spray works just as nicely. The butter-flavored option gives them a slightly richer flavor which goes nicely with savory dips.
In either case, aim for an even coat that is light, as opposed to overly saturated. If any areas appear shiny and pooled, then you know you’ve gone too heavy.
If you want to add some seasoning to your food, do it right after you put the spray on, before you put them in the oven. You won’t be able to stick the seasoning on after it’s been baked.
How to Make Baked Wonton Wrapper Chips
Step 1: Start by preheating your oven to 350°F. You will want to give your oven time to preheat fully as a partially heated oven will cause uneven cooking. This will cause some chips to crisp while others remain soft.
Step 2: Cover a baking sheet with parchment paper. No need to grease the parchment paper- the spray on the chips is sufficient.
Step 3: Take 10 wonton wrappers, stack them, and cut the stack in half. Using a sharp chef’s knife will do this cleanly. Each stack will yield 20 triangle- or rectangle-shaped chip pieces.
Step 4: Place the halves on your baking sheet so that they are in one single layer. You can place them close together, but do not stack them. If you stack them, steam will be trapped and your food will not be crispy.
Step 5: Lightly spray the pan with butter-flavored cooking spray. Hold the can about 6 inches overhead and make one pass across. Aim for a thin, even coat.
Step 6: Bake for 8 to 10 minutes. Check at 8 minutes. Chips should have a light golden brown color at the edges and should feel dry and solid when you touch them. If they are still flexible and are a little pale, add another minute or two.
If the edges are starting to look dark, pull them immediately! They’ll crisp up more as they cool.
Step 7: Before serving, allow two minutes of cooling time on the pan. They are quite fragile when they come out of the oven. When they remain on the pan for a bit, it provides the mixture to set completely and makes it easier to grab without breaking.
What to Dip Them In
Wonton chips can be enjoyed with a large variety of dips! They’re crispy and more delicate than pita chips, making them perfect for smooth and creamy dips as opposed to chunky dips like salsa which could weigh down the chips.
- Crab rangoon dip — this is what I made them for, and it’s the combination I keep coming back to
- Cream cheese-based dips — anything with a cream cheese base works well with the neutral, buttery chip
- Hummus — the light crunch holds up well without breaking under the weight
- Sweet chili sauce — dip them straight in, no other dip needed
- Asian-inspired guacamole or avocado dip — the wrapper flavor profile pairs naturally here
Four Seasoning Directions Worth Trying
While the base recipe is spray-and-bake, you can make adaptations depending on what you’ll be serving them with:
Everything Bagel Seasoning
These can be good as a snack without dip. Just the seasoning is good enough to carry them.
Garlic Powder + Parmesan
Goes great with Italian-style dips or spreads that include roasted red pepper. A light sprinkle of each before baking is all you need.
Cinnamon Sugar
Use a plain (non-butter) spray, then sprinkle with cinnamon sugar. For a dessert chip option, pair with a cream cheese fruit dip. It may be unusual, but it is sincerely good.
Sesame Seeds
Before baking, press a few onto each chip. They will toast in the oven and provide a nutty taste that complements Asian-style dips really well.
A Few Things That Actually Matter When Baking These
Use Parchment, Not Foil
Using aluminum foil is not an option here — the chips still stick even when they are sprayed. Parchment paper is non-negotiable. Pre-cut sheets for half-sheet pans are much easier than rolling from a roll because they lay flat and do not curl.
Work in Batches
A standard baking sheet can fit about 20-24 halves of chips. If you need to bake more, do it in multiple batches. Do not crowd the sheet, as the chips will not crisp up.
Rotate the Pan Halfway Through
Every oven has variations in temperature called hot spots. Wontons are especially important to rotate as they can easily go from lightly golden brown to burnt. Browning evenly is critical for wonton chips, so everytime you hear the 4 minute timer go off, give the tray a rotation.
Watch the Last Two Minutes
Here’s the warning that really matters: wonton wrappers turn from golden brown to burnt very quickly. There’s only about a 90 second difference between perfect and overdone. Stay nearby the whole time and don’t run off to answer a text.
How Long Wonton Chips Stay Crispy
Wonton chips are best made the same day they are eaten. They will keep their crunch for about two hours at room temperature but after that they will begin to soften as they soak up ambient moisture. This is especially true on humid days.
If you need to prepare them a little earlier, bake them, let them cool completely, and keep in an airtight container or zip bag at room temperature. They’ll maintain their crispiness for around one day.
The fridge softens and chews up your food. Don’t refrigerate them.
If it seems like they lost their crunch before you serve them, you can re-crisp them in a 300°F oven for 3–4 minutes. They won’t be as fresh as when you freshly made them, but they’ll still be good enough for a party platter.
You shouldn’t make them more than a day in advance. They’re quick to make, so it’s better to do them in the morning than the night before.
Wonton Wrapper Chips FAQ
Can I fry wonton wrappers instead of baking them?
Absolutely. When you fry the chips, you get a more golden and puffed texture, plus a deeper taste because of the oil. To fry the chips, pour about an inch of neutral oil into a skillet and heat it up to 350°F. Fry the chips in batches for around 30 to 45 seconds per side until they turn golden.
They’re good fried, but it’s oilier and requires more cleanup. For a party or weeknight, baked is the easier option.
Why are my chips coming out soft instead of crispy?
The two most likely causes are overlapping on the pan, or too much spray. Overlapping keeps steam trapped between the wrappers so they don’t get crisp. Too much spray causes them to become greasy and soft instead of dry and crisp.
Ensure the layers are single and spaced out, and for the spray, go easy on it — 1 pass from 6 inches should be enough.
Can I use egg roll wrappers instead?
You can use those, but the outcome will be different. Egg roll wrappers are thicker, so they take longer to bake and they don’t get as light and crispy. They come out more like a cracker. It’s still good, just a different texture.
If that’s what you have, first cut them into smaller pieces so that they are manageable chip size and bake for ~15 minutes.
Do I need to cut the wrappers in half?
You can bake them whole — they’ll crisp up just fine like a square chip. I bust them in half because half-size chips are easier to dip and also fit better for one bite, plus you get more chips per bag.
Both are fine to use. If you plan on using them as a base for something (like adding a little crab rangoon mixture to dip for an appetizer), whole wrappers are the better option.
Where do I find wonton wrappers at the grocery store?
Look in the refrigerated section close to where they keep the tofu, fresh pasta, and specialty Asian ingredients. At Walmart and Kroger, they are usually located in the produce section on a refrigerated endcap.
Can I freeze leftover wonton wrappers from the package?
Absolutely, and they also freeze well. Divide them into groups of 10–15, with a small piece of parchment paper between each group, then place them in a freezer bag. To use, thaw them out in the fridge overnight. Do not attempt to peel apart frozen wrappers, as they will tear.
Other Appetizer Dips Worth Having on the Table
- Baked Crab Rangoon Dip — the dip that started this whole chip project
- Crab Dip with Cream Cheese — another cream cheese dip that pairs well with a light, crispy chip
- Buffalo Chicken Dip — a sturdier dip that holds up well to wonton chips
Please let me know what you paired these baked wonton wrapper chips with in the comments!
Baked Wonton Wrapper Chips
Ingredients
Ingredients
- 1 package wonton wrappers
- butter-flavored cooking spray
Instructions
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Stack about 10 wonton wrappers at a time and cut them in half with a sharp knife.
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Arrange the wonton wrapper halves in a single layer on the prepared baking sheet.
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Spray the wrappers lightly with butter-flavored cooking spray.
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Bake for 8 to 10 minutes, until crisp and lightly golden. Cool before serving.