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Hi--
I made these for an appetizer for company last week and they were a smashing hit!!
They are excellent and really crispy!
hugs,
peg
Sesame Wonton Crisps
1 TBSP vegetable oil
2 tsp. cornstarch
12 square wonton wrappers, thawed if frozen
2 TBSP sesame seeds, toasted
1 tsp. kosher salt
Preheat oven to 375.
Stir together the oil and cornstarch in a small bowl until combined.
Stack wonton wrappers and halve diagonally. Arrange in 1 layer on large baking sheets and brush tops with the oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.
NOTE: Crisps can be made 1 day ahead and kept in an airtight container at room temperature. Each 4-crisp serving contains about 80 calories and 3 grams fat.
Makes 24 crisps.
Recipe source: Gourmet, May 2002 (http://www.epicurious.com)
I made these for an appetizer for company last week and they were a smashing hit!!
They are excellent and really crispy!
hugs,
peg
Sesame Wonton Crisps
1 TBSP vegetable oil
2 tsp. cornstarch
12 square wonton wrappers, thawed if frozen
2 TBSP sesame seeds, toasted
1 tsp. kosher salt
Preheat oven to 375.
Stir together the oil and cornstarch in a small bowl until combined.
Stack wonton wrappers and halve diagonally. Arrange in 1 layer on large baking sheets and brush tops with the oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.
NOTE: Crisps can be made 1 day ahead and kept in an airtight container at room temperature. Each 4-crisp serving contains about 80 calories and 3 grams fat.
Makes 24 crisps.
Recipe source: Gourmet, May 2002 (http://www.epicurious.com)