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.
