You know what I love? Discovering a recipe that uses an everyday ingredient in a totally new way. For example, I use wonton wrappers all the time to make potstickers, desserts, and various appetizers. Little did I know that these humble wrappers hold their own when brushed with olive oil and baked until crisp.
I made a very basic batch of wonton wrapper crackers, opting to use olive oil and nothing else. However, you could certainly sprinkle on some Parmesan cheese, rosemary, sea salt, or another topping prior to baking if you want something more fancy.
What to do with these crackers?
- Serve with Chinese chicken salad
- Serve with a warm spinach-artichoke dip
- Serve with this $10 appetizer platter
- Crumble and serve on top of soup or salad
- Eat them plain!
A package of wonton wrappers costs about $3. The package I used contained 48 wonton wrappers. Considering that these crackers call for just two ingredients – wonton wrappers and olive oil – I consider this an extremely cheap recipe. About 7 cents per cracker, if you want to be specific.
Want to experiment with other wonton wrapper/egg roll wrapper recipes? Check out:
- Wonton wrapper mozzarella sticks
- Banana-Nutella egg rolls
- Asparagus-cream cheese wonton fries
- Cheesy hot dog wontons
Wonton Wrapper Crackers Recipe
Yield: 48 crackers
Prep Time: 5 min
Cook Time: 8 min
Look for any of the following brands of wonton wrappers: Nasoya, Frieda's or Melissa's. I have also made these using coconut oil instead of olive oil, and they turned out great.
1 package wonton wrappers (look for Nasoya, Melissa's or Frieda's)
1/2 cup olive oil
Preheat oven to 375F. Lightly coat a large baking sheet with olive oil. Lay wonton wrappers in a single layer on baking sheet. Brush with more olive oil. The wonton wrappers should be covered but not saturated with olive oil.
Bake for 8 to 10 minutes, or until wonton crackers are lightly golden brown. Continue baking the rest of the wonton crackers, adding more oil to the pan if necessary. Allow to cool before serving.