Description
Crispy homemade wonton chips made by deep frying wonton wrappers until golden and puffed. These light, crunchy chips are perfect for dipping or snacking and can be quickly prepared using basic pantry staples.
Ingredients
Scale
Ingredients
- 1 package wonton wrappers
- Vegetable oil or peanut oil, for frying (enough to fill a large heavy-bottomed pot ½ to ⅔ full)
Instructions
- Prepare the frying station: Fill a large, heavy-bottomed pot halfway to two-thirds full with your preferred frying oil (vegetable or peanut oil). Line a baking sheet with several layers of paper towels to drain the fried chips.
- Heat the oil: Using an oil or candy thermometer, heat the oil to 360°F. Keep the temperature steady between 350-360°F by adjusting the heat as needed during frying.
- Cut wonton wrappers: Cut each wonton wrapper into triangles. Keep the unused wrappers covered with a clean kitchen towel between batches to prevent drying out.
- Fry the wonton triangles: Carefully add 6-7 triangles at a time (more if your pot size allows without overcrowding) to the hot oil. Fry them for 60 to 90 seconds, stirring gently with a spider or slotted spoon to separate the chips as they puff up and turn golden brown. Avoid overcrowding the pot to maintain oil temperature and prevent soggy chips.
- Drain and cool: Remove the golden browned chips with a spider or slotted spoon and transfer them to the prepared baking sheet. Let the chips cool completely before serving or storing.
Notes
- Maintain consistent oil temperature to ensure crispy, non-greasy chips.
- Do not overcrowd the pot to avoid oil temperature dropping and soggy chips.
- Use a spider or slotted spoon to handle chips gently and separate them while frying.
- Store cooled chips in an airtight container to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Chinese
Keywords: Wonton chips, fried wonton wrappers, crispy snack, homemade chips
