Parmesan Wonton Crackers

These parmesan 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
YIELD: 50 crackers
  • 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)
  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.



Leave a Comment

  • Karen November 30, 2014, 3:02 PM

    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!!!

  • Veronica gordon November 2, 2014, 7:41 AM

    Thank U thank U thank U so much you save my Halloween party

  • Virginia September 18, 2014, 12:35 PM

    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 September 23, 2014, 5:20 PM

      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!

  • Vaishali shah June 19, 2014, 1:18 PM

    How do I bake this in the convection model of microwave ??

    • Jessie July 16, 2014, 11:26 AM

      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.

  • Amber May 9, 2014, 8:43 PM

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

    • Jessie June 15, 2014, 6:15 PM

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

  • Michele Schaaf April 20, 2014, 10:12 AM

    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 April 22, 2014, 5:04 PM

      I’m glad to hear it! Thanks for the baking stone tip – I’ll have to try that!

  • denise August 15, 2013, 7:57 PM

    Do you have to spray the cookie sheet before baking them?

    • Jessie August 28, 2013, 12:23 PM

      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.

  • Teresa July 13, 2013, 4:05 PM

    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.

  • Ruanda Toerien June 15, 2013, 2:47 AM

    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

    • Jessie June 27, 2013, 11:21 AM

      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: Good luck!

  • Dana D June 13, 2013, 7:42 PM

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

    • Jessie June 27, 2013, 11:24 AM

      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!

  • Kim April 26, 2013, 2:23 PM

    Just got around to making these today and can’t believe it took me so long to make these delectable treats!!!

    • Jessie April 27, 2013, 7:51 PM

      I’m so glad you liked them! This recipe is one of my absolute favorites.

  • Bobbie Jenkins April 17, 2013, 4:51 PM

    Tried these for lunch today and they are AWESOME! Thanks for a great idea!

  • Kim @ Cooking in the City March 21, 2013, 3:36 PM

    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!

  • nannette February 26, 2013, 8:42 AM

    what brand wonton wrappers did you use – mine came out flat and sad looking :-(

    • Jessie February 26, 2013, 3:47 PM

      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 February 27, 2013, 9:12 AM

      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 June 6, 2013, 5:31 PM

        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 June 9, 2013, 8:49 PM

          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!

  • jesspants February 20, 2013, 4:29 PM

    What a great idea! I’m totally making these this weekend.

  • Nicole R February 3, 2013, 4:33 PM

    Tried this tonight! They were absolutely delicious!

  • Christy January 27, 2013, 9:05 PM

    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!

    • Jessie January 27, 2013, 9:54 PM

      Oooh, I bet sharp cheddar would be great! Thanks for the idea!

  • LeilaG January 26, 2013, 11:20 AM

    I can’t wait to try these especially after reading all the positive comments!

  • Lauren Blacker January 18, 2013, 4:02 PM

    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!

  • Angie January 6, 2013, 9:08 PM

    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 !

  • Lydia January 6, 2013, 9:02 PM

    What are the net carbs?

    • Jessie January 7, 2013, 9:31 PM

      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.

  • Peg January 6, 2013, 5:33 PM

    We have leftover egg roll wrappers. Do you think I can use those, but maybe quarter them?

    • Kyra January 29, 2013, 4:36 PM

      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.

  • ang January 2, 2013, 11:52 AM

    these are awesome! i’ll be blogging about them soon! :)

  • Rebecca December 20, 2012, 8:49 AM

    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?

    • Jessie December 21, 2012, 6:19 PM

      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: 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!

  • nikki2358 December 19, 2012, 10:59 AM

    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!

    • Jessie December 21, 2012, 6:22 PM

      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.

  • Jay December 17, 2012, 5:50 PM

    What can I use if I can’t afford or don’t have EVOO?

    • Jessie December 17, 2012, 9:33 PM

      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.

  • Christine December 15, 2012, 10:53 AM

    Do you think I would be ok using EVOO spray instead of the actual brushing the oil on the won ton?

    • Jessie December 17, 2012, 9:29 PM

      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.

  • kiara December 5, 2012, 3:29 PM

    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

    • Jessie December 5, 2012, 4:37 PM

      I’m so glad you liked them! Thanks for letting me know!

  • Anita December 5, 2012, 4:55 AM

    Can you use filo pastry instead of wonton wrappers?

    • Jessie December 5, 2012, 10:46 PM

      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!

  • laurie December 2, 2012, 4:30 PM

    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!

    • AmyL December 9, 2012, 1:51 AM

      Sounds amazing!!!

  • Cassandra December 1, 2012, 7:38 PM

    These look delicious! I’m always looking for a healthy alternative to salty, crunchy snacks!

    • Christine October 27, 2014, 12:59 PM

      These look yummy! What kind of dip would you recommend to serve with them for a party?