Parmesan Wonton Crackers

These parmesan wonton crackers are incredibly easy to make and 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.

The crackers are ready to eat in less than half an hour, 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
 
PREP TIME
COOK TIME
TOTAL TIME
 
YIELD: 50 crackers
INGREDIENTS
  • ½ cup extra virgin olive oil
  • 25 wonton wrappers (about ½ of a standard package)
  • 1 cup parmesan cheese, shredded
  • ½ cup parsley, finely chopped
  • salt and pepper to taste (I used about 3 tsp. of each)
INSTRUCTIONS
  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.

Parmesan Wonton Crackers

Comments

  1. Karen says

    Since I found your recipe awhile back have made these numerous times. I always get comments & always positive! I change up the ingredients sometimes using red pepper flakes or oregano or black pepper and always add garlic powder & salt. The first few times I made I had some that were a bit overcooked but now bake at 350 and that’s worked to give me nice pretty crackers. They have been so popular that I will be making them this Christmas, along with salmon spread, for nice hostess gift boxes. Thanks for such an easy, yummy recipe!!!

  2. Virginia says

    I don’t know what type of Wonton wrappers you used, but mine didn’t puff up at all like the picture you posted, and even at 8 minutes, they almost came out burned. They were crispy and crunchy, but not at all as pretty as your picture. May try these again and see what I get next time.

    • Jessie says

      They actually shouldn’t puff up much at all – a few bubbles here and there, but the photo in this post where the cracker looks all puffed up like a pillow (the last photo before the recipe) actually almost never happens! But generally, I use Nasoya wonton wrappers. I do love these crackers – if you try them again, definitely let me know how they turn out! If they’re burning, I also recommend turning the oven down by 15 degrees or so or reducing the cooking time. Hope that helps!

    • Jessie says

      I’ve never used a convection microwave, but I would guess that you just put it on the convection setting and heat it up just like the recipe instructs for a regular oven! Like I said, I don’t have any experience with convection microwaves, so I can’t say for sure how they will turn out, but that would be my guess.

  3. Amber says

    I just made these with garlic powder and salt on one batch and cinnamon sugar on the other and they came out awesome

    • Jessie says

      Happy to hear it! Thanks for letting me know how they turned out – the toppings you used sound awesome!

  4. Michele Schaaf says

    We made these yesterday for some company we were having and they were a hit. Will definitely be making these again! I baked them both on a stone and a metal baking sheet and found they bake more evenly on the stone. I think they turn out prettier, too. Thanks for the recipe!

    • Jessie says

      I’ve made them both ways with no problem! I’ll spray the cookie sheet if I remember to, but if I forget it doesn’t hurt the crackers at all.

  5. Teresa says

    these look delicious and I want to try them. I’m not a big fan of wonton wrappers, but this would definitely improve their taste.

  6. Ruanda Toerien says

    Hi there.I live in South Africa,and it’s the first time i heard of wanton’s.I would really like to try your receipy,but i don’t know if i will get it here.Is it like pasta or not.Will you let me know,please.Thank you so much

    Kind Regards
    Ruanda

    • Jessie says

      Wonton’s are very similar to pasta dough (Flour, water, eggs) although I don’t know if using fresh pasta dough in place of the wonton wrappers would achieve the same effect. If you try it, let me know how it turns out! Otherwise, there is a make-your-own wonton wrapper recipe here that might be helpful: http://kitchensimplicity.com/wonton-wrappers/ Good luck!

  7. Dana D says

    These were delicious but for some reason they didn’t puff up, they just laid flat and looked kind of sad lol

    • Jessie says

      The crackers aren’t supposed to puff up like pillows (although one of mine strangely did, hence the picture above). They’re really just supposed to crisp up, brown, and develop a few small bubbles on the surface. If they didn’t brown or bubble at all (like most of the pictures in this post did) I’d recommend reducing the oven temperature and leaving them in a bit longer. Expired wonton wrappers can also pose a problem. Hope that helps! I’m glad that they tasted good even if they looked a little flat!

  8. says

    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!

    • Jessie says

      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!

    • nannette says

      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 :-)

      • Courtney Jacques says

        I had the same problem. I am making them right now and they are flat and ugly :) The edges are super brown but the centers are still a little chewy. Maybe if I lower the temp and let them go a little longer?

        • Jessie says

          Oh no, I’m so sorry to hear that! When my crackers bake unevenly, it’s usually because I cut them in irregular shapes (like a triangle) and the corners brown much more quickly than the centers. They also baked funny once when I accidentally used expired wonton wrappers (whoops). They don’t always puff up like pillows, and it doesn’t affect the taste too much if they’re a bit flatter, but if they aren’t cooking evenly a longer bake time at a lower temperature would definitely be my first suggestion. Hope that helps!

  9. Christy says

    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!

  10. Angie says

    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 !

    • says

      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.

    • Kyra says

      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.

  11. Rebecca says

    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?

    • says

      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!

  12. nikki2358 says

    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!

    • says

      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.

    • says

      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.

    • says

      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.

  13. kiara says

    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

    • says

      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!

  14. laurie says

    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. ūüėČ 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!

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