These easy salt and pepper wonton crackers are ready in just 10 minutes! Start with store bought wonton wrappers, brush them with oil, then hit them with a few spices and bake for a crispy, crunchy homemade cracker.
When I'm craving something snacky, I reach for these easy wonton crackers. They're fast - like, almost-as-fast-as-opening-a-bag-of-chips fast - and almost impossibly thin and crispy.
This recipe is a riff on our fan-favorite parmesan wonton crackers: serve it with hummus, a quick cheese and charcuterie board, or your favorite dip (highly recommended: our red pepper baked ricotta, whipped goat cheese, or creamy whipped feta).
Our basic order of operations
- Cut square wonton wrappers in half to form rectangles (this helps them bake more evenly!)
- Brush with a bit of olive oil, then season with salt and pepper (or any other toppings you like!)
- Bake until crispy - this goes quick, so keep an eye on them! They only need a few minutes in the oven.
Riffs and Substitutions
These crackers are super forgiving! A few of our favorite ways to mix them up:
- Add cheese and herbs (à la our favorite parmesan wonton crackers!)
- Top with cinnamon and sugar for a sweet version (serve with whipped cream or cream cheese frosting for dipping!)
- Top with your favorite spices (we like smoked paprika, cumin, cayenne, or a bit of garam masala).
PS - Scroll to the how-to video at the end of this post for a quick tutorial on all of our favorite cracker variations!
A few FAQs
Store leftover crackers in an airtight container on the counter for up to 3 days. After a few days, they'll start to lose their crisp texture and will feel a little more brittle.
We prefer making these crackers rectangular because they tend to bake more evenly. You can cut wonton wrapper squares diagonally to form triangles if you like, but keep a close eye on them as they bake: the thin, pointy edges can brown and burn more quickly.
We've had good luck with many popular brands of wonton wrappers, including Twin Marquis Shanghai style and Hong Kong style wonton wrappers and Nasoya wrappers. You can also use homemade wonton wrappers if you like.
Depending on the brand you use, you may notice that a wrapper will occasionally puff up as it cooks (almost like a little pillow). Don't worry if this happens - it's just a quirk of some wonton wrapper brands! It will still taste good; there's just a bit of extra air in the center.
Video: 4 ways to make wonton crackers
These crispy homemade wonton crackers are perfect with hummus, cheese plates, or your favorite dips!
- 25 square wonton wrappers (about ½ of a standard store-bought package)
- ¼ cup extra virgin olive oil (you likely won't need it all)
- kosher salt or flakey sea salt, to taste
- fresh ground pepper, to taste
- Heat the oven to 375° Fahrenheit.
- Cut square wonton wrappers in half to form rectangles.
- Lay wonton pieces in a single layer on a baking sheet. The wrappers won't move or expand during cooking, so you can place them quite close together.
- Brush each wonton piece with a light layer of olive oil.
- Sprinkle oiled wonton wrappers with salt and add a few light turns of fresh ground black pepper.
- Bake crackers at 375° F for 4-8 minutes or until wontons are crispy and lightly browned. Serve immediately or store in an airtight container for up to 4 days.
No time to brush the wrappers with olive oil? Use an olive oil sprayer (I love my Misto!)
Omit the fresh ground pepper if you'd like plain salted crackers.
Depending on the size of your baking sheet, you may need to bake in two batches (or use two baking sheets at once).
For another variation on these crackers, check out my Parmesan Wonton Crackers!
- Serving Size:
- Calories: 562
- Sugar: 0 g
- Sodium: 1845.7 mg
- Fat: 13.2 g
- Carbohydrates: 92.8 g
- Protein: 15.7 g
- Cholesterol: 14.4 mg
Keywords: appetizer, snack, healthy