How to Make Crispy Wonton Chips

Make these easy, crispy baked wonton chips the next time you serve tuna tartare, poke bowls, or your favorite dip or salsa. They’re a light, crunchy alternative to fried chips and come together in minutes using store-bought wonton wrappers.

Baked Wonton Chips

These Baked Wonton Chips are a simple, flavorful snack or side that’s perfect for scooping up tuna tartare, poke, chunky salsas, or creamy dips. Because they’re baked instead of fried, they use far less oil while still turning golden and crisp. Wonton wrappers are an easy shortcut—no dough to make—and you can customize the seasoning to match whatever you’re serving.

Can you bake wontons instead of frying?

Yes. Baking wonton chips uses much less oil than frying and still produces a satisfying crunch. Lightly spritz the cut wrappers with a propellant-free olive oil spray or brush them with a tiny amount of oil so seeds and salt will stick, and bake until golden. Six baked wonton chips equal roughly 70 calories and 14 grams of carbs, making them an easy, portion-friendly snack.

What are wonton chips made of?

Wonton chips are made from refrigerated wonton wrappers—thin sheets of dough sold in the refrigerated section of most grocery stores. They’re versatile: beyond chips, they work well in soup, dumplings, or baked appetizers. Refrigerated wrappers save time and produce a superior, consistent crisp when baked.

How to Make Wonton Chips

Because the wrappers are pre-made, these chips come together very quickly. Follow these steps for reliably crunchy results:

1. Preheat the oven to 400°F (200°C). Line or lightly grease a sheet pan so the chips don’t stick.
2. Cut each wonton wrapper in half diagonally to form triangles. Arrange them in a single layer on the sheet pan without overlapping.
3. Lightly spritz or brush with a small amount of olive oil so seasonings adhere. Sprinkle with sesame seeds, a pinch of salt, or other seasonings of choice.
4. Bake 6–8 minutes, rotating the pan once if needed, until the chips are golden brown at the edges and crisp throughout. Watch closely the last few minutes to avoid burning.

Seasoning Variations

The base seasoning—salt and sesame seeds—is classic, but these wrappers are a blank canvas. Try one of these variations:

• Everything bagel seasoning for a savory, garlicky kick
• Furikake or toasted sesame blends for extra umami
• Shichimi togarashi or chili powder for spicy chips
• Your favorite spice mix—garlic-parsley, smoked paprika, or curry powder all work well

How to Store Wonton Chips

Keep leftover chips in an airtight container at room temperature for 3–4 days. If they lose crispness, refresh them in a 350°F (175°C) oven for a few minutes to restore crunch.

Serving Suggestions

These baked wonton chips pair beautifully with raw seafood preparations like tuna tartare or ahi poke, but they’re equally good with guacamole, layered nachos topped with sashimi-style tuna, or as a crunchy element on a salad. Crumble a few over rice bowls or poke for texture contrast, or use larger triangles as an edible base for small bites.

More Asian-Style Recipes You’ll Love

• Shrimp Egg Rolls
• House Special Fried Rice
• Broccoli Beef
• Kung Pao Tofu
• Shanghai-Style Beef and Broccoli

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