Fried Wonton Chips

Standard

Usually we love making chips by baking wonton skins on a wire rack or pressed into mini-muffin cups to be used as scoops. This weekend, however, we decided to fry them, which yielded airier chips that tasted great with this spinach and artichoke dip, and with salsa.

Ingredients:
wonton skins
oil
salt

Directions and Notes
1. Heat some oil in a pot or pan over medium or medium-high heat. The wonton skins are pretty flat, so just a half-inch to an inch of oil is plenty.

2. While the oil is heating, prepare the wonton skins by slicing them in half diagonally if desired.

3. When the oil is nice and hot, drop the wonton skins into the oil a few at a time. Allow them to fry for just a few seconds until they are light golden brown.

4. Use tongs to remove them and allow them to drain on a wire rack over a metal baking sheet.

5. Sprinkle salt and enjoy!

Advertisements

2 responses »

  1. Pingback: Spinach and Artichoke Dip | EmbracingChina

  2. Pingback: “Applebee’s at Home” Date Night | EmbracingChina

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s