Baked Wonton Chips

I found this recipe in a magazine from the local organic supermarket in Solon, Ohio. What a great idea for a healthy version of chips. They crisp up beautifully and can be made either savory or sweet depending on your choice of topping.

They took minutes to make and turned out so pretty that I would be proud to serve them for parties. Here are some topping ideas:

  • Old Bay seasoning salt;
  • Zatar seasoning (it’s a mix of herbs found in middle east stores);
  • Garlic salt;
  • Chaat Masala – mix Amchur (dried mango powder), black pepper, and black salt;
  • Lemon-pepper seasoning;
  • Small pinch of finely ground *citric acid crystals (found in Indian stores) mixed with garlic salt and cayenne pepper; and,
  • Cinnamon sugar.

Prep time: 3 minutes

Bake time: 6 -7 minutes

Yield: 20-40 chips – depending on if you cut them into triangles


  • 1 packet frozen Wonton wrappers, defrosted, whole or cut into triangles
  • cooking spray – go easy, don’t make them soggy
  • 2 teaspoons of the topping of your choice – enough to lightly sprinkle over Wontons



  1. When spraying oil on chips, do it from a height or a distance of at least 1 foot away. This will prevent the chips from getting soggy;
  2. Anytime you season with dry ingredients, do it from a height far away from the food so as to get greater coverage.

  1. Defrost Wonton wrappers and place them in one layer on a parchment-lined cookie sheet. Don’t crowd them or they will not turn crisp.
  2. Lightly spray the Wontons. Sprinkle them with powdered topping.
  3. Repeat Step 2 for the other side.
  4. Bake in a 400F oven for 6-7 minutes or until they just turn crisp and golden brown. Keep an eye on them so they don’t burn.
  5. Serve as an appetizer. The sweet version makes a crisp topping over a scoop of ice cream.

Note: *Citric acid crystals (Nimbu ka saat) can be easily found in Indian stores and is a great substitute for lemon or lime juice. They add a tangy punch of flavor without having to add a wet ingredient that may ruin a recipe.

They are extremely tart and should be used sparingly.

Citric acid is a natural food preservative and prevents food from darkening. It is an additive in ketchup, and other packaged and canned goods. Citric acid is a nutritional supplement as it aids in the absorption of other nutrients such as zinc. It occurs naturally in all citric fruits but can be manufactured as well. It also protects against kidney stones.

Dal Chini (Cinnamon)Sweet, sharp.Whole cinnamon is added as one of the first spices to season cooking oil. Indians use it for savory dishes, like rice and meat. Certain vegetarian dishes also benefit from it. It is also used as a component of Garam Masala and Chai Masala. Western cultures use it for desserts, bread and to flavor drinks such as apple cider. Cinnamon improves the body’s sensitivity to insulin, thus reducing blood sugar. It is an anti-inflammatory and helps reduce joint pain; it’s high in antioxidants (even more so than oregano and garlic); and, it is a natural food preservative. It also helps with weight loss.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.

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