Chinese Crisps – Wonton

IMG_2154A I haven’t though about using wonton skin to make a baked snack. I read it from a magazine years ago. So I though I give it a go for this snack, nothing is exact for the measurement. However, to make this crisps need a special tray instead using the baking sheet; you got to use rimmed baking sheet or Swiss roll tray, the reason is to stop the edge bend upward during baking. Here is the recipe: Usually wonton wrapper came in a packet with many sheet in it. Using 12 to 16 wonton wrapper about 3 inches square, about 1 tablespoon of olive oil or any flavour oil you prefer, I used basil infused oil, 1 teaspoon of coarse sea salt (I used Maldon sea salt flake simply because it looks like a freshly fallen snow flakes), half teaspoon of ground pepper (if you fancy a bit spicy you could use black pepper or add some chili flake)

Preheat the oven to 180ºC. Arrange the wonton wrapper on a rimmed baking sheet, making space for space and make sure they don’t touch each other. Brush top with oil and sprinkle with sea salt and pepper. Bake until golden brown, about 7 to 9 minutes. Transfer to wire rack and let it cool before serving.

This is a basic recipe, if you fancy other flavour, there are few opinion to feed your senses. Cheddar cheese to grate on top of the wonton, to replace salt you could use Parmesan cheese. For the sweet version instead of using oil brush the top of the wonton you could use melted unsalted butter to substituted then you can sprinkle sugar, chocolate chips. If you fancy festive season mood you can use ground cinnamon mix with caster sugar to sprinkle on top before baking. The smell of cinnamon will wafting your house and that is what I call the blessing scent of baking.

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