Wonton Chips
Crispy, golden-brown chips made from wonton wrappers, fried or baked to perfection in minutes. These light and crunchy triangles are the perfect vessel for dips, salsas, or a creative base for loaded nachos. A super simple snack that feels much more special than a bag of tortilla chips.
For 4 servings
- prep · ~3 min
Cut the wonton wrappers.
1.Stack 8–10 wonton wrappers on a cutting board.2.Cut the stack diagonally from corner to corner to form 2 triangles per wrapper.3.Repeat with remaining wrappers until you have 64 triangles.4.Separate the cut pieces so they don't stick together during frying. - other · ~5 min
Heat the frying oil.
Pour oil into a deep fryer or heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, drop in a small piece of wrapper—it should sizzle and float immediately.
- fry · ~2 min
Fry the wonton chips in batches.
1.Gently slide a small handful of wrappers into the hot oil, being careful not to crowd the pot.2.Fry for 30 to 45 seconds until puffed and golden brown.3.Use a slotted spoon to turn them once midway through cooking.4.Remove chips with a slotted spoon or spider strainer.TIPDon't overcrowd the pot—it drops the oil temperature quickly and makes chips greasy. - other · ~1 min
Drain and season immediately.
1.Transfer fried chips to a paper towel-lined plate to drain excess oil.2.Sprinkle with a pinch of salt while still hot so it adheres.3.Repeat frying, draining, and seasoning with remaining wrapper triangles. - serve
Serve the wonton chips warm or at room temperature.
Arrange on a platter and serve with your favorite dips like sweet chili sauce, guacamole, or a cream cheese-based spread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut wrappers diagonally for classic triangle chips; a pizza cutter speeds up the job.
- 2Maintain oil at 350°F — use a thermometer to avoid soggy or burnt chips.
- 3Fry in small batches; overcrowding drops oil temperature and yields greasy chips.
- 4Season chips with salt or seasoning blends immediately after frying while oil is still hot.
- 5Store cooled chips in an airtight container at room temperature for up to 3 days — re-crisp in a 350°F oven for 3 minutes.
- 6For baked wonton chips, brush triangles lightly with oil and bake at 400°F for 5–7 minutes, flipping halfway.
Adapt it for your goals.
Baked (lower-fat)
Brush wonton triangles lightly with oil and bake at 400°F (200°C) for 5–7 minutes until golden. This reduces fat significantly while still producing a crisp chip — ideal for lighter snacking.
sweet cinnamon sugarSweet cinnamon sugar
Skip the salt and toss warm chips with a mix of cinnamon and granulated sugar for a dessert-style chip perfect with fruit salsa or chocolate dip.
everything bagel seasoningEverything bagel seasoning
Immediately after frying, sprinkle chips with everything bagel seasoning (sesame seeds, poppy seeds, garlic flakes, onion flakes, salt) for a savory, umami-forward snack.
spicy chili limeSpicy chili lime
Toss hot chips with a blend of chili powder, lime zest, and a pinch of salt for a tangy, spicy kick that pairs perfectly with creamy dips.
Why this is on our healthy list.
Lower Calorie Base than Tortilla Chips
Wonton wrappers are thinner and lighter than tortilla chips, so a serving of wonton chips typically contains fewer calories and less fat, especially if baked.
Customizable Sodium Level
You control exactly how much salt goes on these chips, making it easy to create a lower-sodium snack compared to many store-bought alternatives.
Quick Energy Source
The refined flour in wonton wrappers provides readily available carbohydrates, making these chips a fast energy boost — great for a pre-workout or afternoon pick-me-up.
Frequently asked questions
Yes. Use a heavy-bottomed pot with at least 2 inches of oil and a thermometer to maintain 350°F. A deep skillet also works for shallow frying.
