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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 8 |
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These are a simple garnish for a little crunch to sprinkle on salads or any Asian style dish. I got the original idea from watching Ellie Krieger's Healthy Appetite when she made a chop suey recipe. I didn't enjoy the chop suey nearly as much as these crisps. This is my version - I have a bottle of homemade Paula Deen House Seasoning blend (a mix of garlic powder, salt and pepper) and I decided to try it in this recipe. Not authentic Chinese, but Chinese inspired. Ingredients:
8 wonton skins (3-inch by 3-inch size, found in asian markets or in the refrigerator section of groceries) |
1 tablespoon canola oil (or more) |
1/8-1/4 teaspoon salt, to taste |
1/16 teaspoon pepper, to taste |
1/16 teaspoon garlic powder, to taste |
Directions:
1. Preheat oven to 375°F.
2. Take a pastry brush and lightly brush the pan with some of the oil.
3. Brush each wonton skin very lightly with with some oil as well.
4. Sprinkle wontons with s pinch of salt, pepper and garlic powder to taste.
5. Bake 6-8 minutes or until crisp and browned.
6. Let cool on paper towels.
7. Crumble over salad or Asian style stir fry dishes.
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