Wonton Chips Recipe
Yield: 40 chipsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1 lbs: Pk wonton skins,
14 cup: Sesame seeds, toasted or
2 tsp: Dried marjoram or thyme,
Salt to taste,
Directions:
Preheat oven to 400~. Spray 2 baking sheets with Pam. Spread a dish towel
on the counter. Fill a medium-sized bowl with cold water. Bring a large pot
of water to a boil and add 4 wontons, 1 at a time. After about 20 minutes,
or when the wontons look like cooked noodles, remove them with a slotted
spoon and immerse in the bowl of cold water. Immediately arrange in a
single layer on the towel to drain. When you have enough wontons to fill a
baking sheet, arrange them in a single layer on the sheet. Sprinkle with
sesame seeds or herbs and salt. Bake for 12 to 15 minutes or until golden
and crisp. Watch carefully at the end to avoid burning. Remove to a rack to
cool. Repeat with remaining wontons. Can be kept for 1 week or frozen for
up to 2 months. TO TOAST SESAME SEEDS-Heat a small, heavy, dry skillet over
medium-high heat. Add seeds and cook, stirring constantly or shaking the
pan, for 2 to 3 minutes or until lightly browned and fragrant. Let cool.
Source: Recipe Rescue Cookbook
Source from luhu.jp
on the counter. Fill a medium-sized bowl with cold water. Bring a large pot
of water to a boil and add 4 wontons, 1 at a time. After about 20 minutes,
or when the wontons look like cooked noodles, remove them with a slotted
spoon and immerse in the bowl of cold water. Immediately arrange in a
single layer on the towel to drain. When you have enough wontons to fill a
baking sheet, arrange them in a single layer on the sheet. Sprinkle with
sesame seeds or herbs and salt. Bake for 12 to 15 minutes or until golden
and crisp. Watch carefully at the end to avoid burning. Remove to a rack to
cool. Repeat with remaining wontons. Can be kept for 1 week or frozen for
up to 2 months. TO TOAST SESAME SEEDS-Heat a small, heavy, dry skillet over
medium-high heat. Add seeds and cook, stirring constantly or shaking the
pan, for 2 to 3 minutes or until lightly browned and fragrant. Let cool.
Source: Recipe Rescue Cookbook
Source from luhu.jp