These wonton crackers are a great alternative to processed, super-salty, terrible-for-you snacky things. Also, they are super addictive. As in, I ate half of the entire batch by myself before Kyle got home and helped me devour the leftovers.
These crackers are quick to make, and they have a great crunch and a gorgeous color. They’re easy enough to make for a snack-for-one any afternoon, but pretty enough to throw in a bowl at a holiday party.
Bonus: making these crackers means I get to turn on my oven. Which means my oven makes the kitchen warmer. Which means I am significantly less cold than usual. (Winter and me are not the best of friends).
This one turned out all poofy:
HAH. Generally they stay pretty flat. Except that guy. He’s like a little wonton pillow. And that makes me giggle. (Even pillow-shaped, though = ridiculously delicious).
Parmesan Wonton Crackers
Makes 50
1/2 cup extra virgin olive oil
25 wonton wrappers (about 1/2 of a standard package)
1 cup parmesan cheese, shredded
1/2 cup parsley, finely chopped
salt and pepper to taste (I used about 3 tsp. of each)
1. Cut the square wrappers in half to form rectangles.
2. Lay wonton pieces out in a single layer on a baking sheet. Brush with olive oil and lightly sprinkle with parmesan cheese, parsley, salt and pepper.
3. Bake at 375 for 8-10 minutes or until wontons are brown and crispy. Serve immediately or store in an airtight container for 3-4 days.
Just got around to making these today and can’t believe it took me so long to make these delectable treats!!!
I’m so glad you liked them! This recipe is one of my absolute favorites.
Tried these for lunch today and they are AWESOME! Thanks for a great idea!
Just saw this on Pinterest and I’m super excited! I am making a salad tonight and these will go great with it… I also have some leftover wonton wrappers in the fridge and had no idea what to do with them- it’s nice to have an idea that’s so simple!
what brand wonton wrappers did you use – mine came out flat and sad looking
I’ve used a bunch of different brands and never had a problem…most recently I bought Nasoya wonton wrappers (I think from a Hy-Vee Supermarket). I’m sorry to hear your crackers didn’t turn out! If your wrappers were expired, or if the oven wasn’t given time to preheat before the first batch of crackers went in, it may have interfered with the final product. The crackers don’t always fluff up like pillows – but they do usually develop a few bubbles along the surface. As long as my crackers are crispy and tasty, though, I generally don’t pay much attention to what they look like – I just devour them!
I used Nasoya, not expired and definitely pre-heated. I’ll try it again & maybe brush a bit more olive oil this time. Thank You! I’ll let you know how they turned out
What a great idea! I’m totally making these this weekend.
Tried this tonight! They were absolutely delicious!
Made these today and they were delicious! I’m not a huge fan of Parmesan – so for my second batch, I used Mozz cheese – which wasn’t quite strong enough. I think they’d be amazing with some sharp cheddar. MMM, I can hardly wait!
Oooh, I bet sharp cheddar would be great! Thanks for the idea!
I can’t wait to try these especially after reading all the positive comments!
These look delicious and beautiful! What a great idea
My parents are coming to town soon and this would be perfect for an appetizer with some Martinis!
I just got wonton wrappers ( bc they were on sale and not for anything specific ) and my chef boyfriend said ” what are you going to use these for ?” well at the time I had no answer for him but nowwww I will surprise him with some delicious crackers and they will be a great snack for school ! thanks for the idea !
What are the net carbs?
It will vary depending on the brand of wonton wrappers you use and on the amount of toppings you put on each cracker. I’m not a big carb counter, myself, and unfortunately, I don’t have time to calculate nutritional information for each of my recipes. There are some sites out there that can do those calculations for you, though. I’d Google “carb calculators” or “nutrition calculators” to get an idea of what’s out there.
We have leftover egg roll wrappers. Do you think I can use those, but maybe quarter them?
I used egg roll wrappers too. I cut them in half and then cut those into quarters to make skinny rectangles. They cut super easy with a pizza cutter.
these are awesome! i’ll be blogging about them soon!
Are wontons made of wheat flour? I have a friend that cannot have gluten and was thinking this would be a great alternative to expensive crackers plus healthier, but I’ve never taken time to look at ingredients that make up a wonton wrapper?
I haven’t actually looked either – my guess would be that wonton wrappers, like most breads or tortillas or pastas, might be available in a gluten-free form, especially at a specialty foods store or health store. This site has a recipe for homemade gluten-free wrappers: http://glutenfreeonashoestring.com/won-ton-wrappers/. A google search didn’t turn up any gluten-free wrappers for sale online, so unless you live by some good specialty/gluten-free stores (I don’t, unfortunately…) making them yourself might be the best option. I think a lot of rice paper wrappers are gluten free (not all, but a lot), although I don’t know that rice paper would mimic the wonton wrappers in a satisfying way. Sorry I’m not more helpful on this – I’ll keep an eye out and let you know if I find any other info!
Genius disguised as a cracker right here!! I have never used wantons for anything but every time I walk by them in the grocery store I always think, I wonder what I could turn these things into… well, last night I made these, brushing tops with a Greek salad dressing in place of the oil and cheese/parsley, and they were sooo good. Actually tasted more like crispy popcorn than anything, but that is a darn GOOD thing in my books! I made them to go with a red pepper jelly and cream cheese dip, so I needed them to be a bit sturdier, so what I did, was make them double layer by brushing tops of one half wanton, then layering another on top and brushing top again! These things have endless possibilities… I was already thinking sugar/cinnamon, sesame oil with sesame seeds, cheddar cheese and onion, nutritional yeast, smoked paprika …. oh dear!! Thanks for the terrific idea!
I love the cinnamon sugar idea! I’m going to have to try that. I’m glad you’re as big a fan of the wonton crackers as I am! They really are life-changing.
What can I use if I can’t afford or don’t have EVOO?
Any type of olive oil will do the trick – it doesn’t have to be first press (which is all that “extra virgin” means). Melted butter would also be fine. In a pinch, I’ve even used Pam or a similar cooking spray and had okay results.
Do you think I would be ok using EVOO spray instead of the actual brushing the oil on the won ton?
Absolutely! The goal is just to coat the wrappers in the oil (by spraying or brushing) so that they get super crispy when they bake. I’ve used the spray in a pinch and it works fine.
I just made these and it was the BEST SNACK EVER!!!! Under 100 calories b/c I’m counting my cals and it was salty crunchy goodness!!! U just used olive oil salt pepper n reduced fat shredded cheese n it was WONDERFUL!! 2 thumbs up n 2 big toes! Lol
I’m so glad you liked them! Thanks for letting me know!
Can you use filo pastry instead of wonton wrappers?
My personal preference would probably be to stick with the wonton wrappers. Because filo dough is just a whole bunch of really thin sheets of dough pressed together (as opposed to a thicker, single sheet like a wonton wrapper) it bakes as a softer, very flaky crust. The wonton wrappers are so great for this because they bake as a really crispy, crunchy cracker. As far as I know, the flavors of both filo dough and wonton wrappers are pretty similar – flour, salt, no yeast or other leavening agent, maybe an egg. I personally prefer a thinner, sturdier, really really crunchy cracker, which is why wonton wrappers would probably be my first choice. If you like the idea of a flakier, pastry-like cracker, though, go for the filo dough! The flavor profiles will be pretty similar. The texture is the most noticeable difference I can see. Hope that helps!
I have wonton wrappers in my fridge! I think I’ll mix a little garlic salt (and maybe a touch of smoked paprika) in with my olive oil before I brush it on…we’re garlic freaks here.
And I might cut each wrapper into 4 little squares instead of rectangles for gift giving (I see these in little clear treat bags!). So excited to try these…thanks for the inspiration (and GORGEOUS photos!). Merry CHRISTmas!
Sounds amazing!!!
These look delicious! I’m always looking for a healthy alternative to salty, crunchy snacks!