These crispy parmesan wonton crackers are a perfect quick snack! This post was recently updated to include new photos and streamlined instructions.
These parmesan wonton crackers are my FAVORITE way to use up leftover wonton wrappers. They're crispy, sturdy, incredibly easy to make, and a great alternative to ultra-processed, ultra-salty snack foods.
Here's the ingredient list we're working with for these quick and simple homemade crackers:
- Store-bought wonton wrappers
- Olive Oil (or avocado oil! or liquid coconut oil! or canola oil! or melted butter!)
- Grated parmesan cheese
- Fresh Parsley (or basil, or dill, or cilantro!)
- Salt and Pepper
The crackers are ready to eat in less than half an hour, and they have a great crunch and a gorgeous color. Easy enough to make as an afternoon snack-for-one, but still pretty enough to throw in a bowl at a holiday party.
Mix up the herbs and seasonings here however you like - we love a simple salted wonton cracker, swapping the parsley for basil or dill, adding a dash of smoked paprika, turmeric, or cayenne, or swapping the savory toppings for a sprinkle of cinnamon and sugar (check out our favorite four riffs on these homemade crackers in this video!)
Store your homemade crackers in an airtight container on the counter for a day, or freeze them for easy snacking anytime.
You can keep these in the fridge if you prefer, but I find it dries the crackers out a little more. To be honest, though, these crackers go fast - I rarely need to find a place to store them at all! The recipe is also very forgiving: scale the number of crackers up or down so you make just what you need!
Video: How to Make Parmesan Wonton Crackers
📖 Recipe
Parmesan Wonton Crackers
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 50 crackers 1x
- Category: Snack
- Cuisine: American
Description
Easy homemade crackers made from wonton wrappers with parmesan and parsley.
Ingredients
- 25 square wonton wrappers (about ½ of a standard package)
- ¼ cup extra virgin olive oil
- 1 cup grated parmesan cheese
- ½ cup chopped fresh parsley
- salt and pepper to taste
Instructions
- Heat oven to 375 degrees Fahrenheit.
- Cut square wonton wrappers in half to form rectangles.
- Lay wonton rectangles out in a single layer on a baking sheet.
- Use a pastry brush to lightly brush wonton wrappers with olive oil.
- Lightly sprinkle wonton wrappers with parmesan cheese, parsley, salt and pepper.
- Bake at 375 degrees F for 6-8 minutes or until wonton crackers are lightly browned and crispy. Serve immediately or store in an airtight container for 3-4 days.
Notes
A note about olive oil. You can use a silicone pastry brush to brush a light layer of olive oil over your crackers, but we also love our Misto Oil Sprayer here! Pour some olive oil into the canister, use the pump cap to push some air into the bottle, and spray just like a canister of cooking spray!
Additions and Substitutions. Use avocado oil, canola oil, liquid coconut oil, or melted butter in place of the olive oil. Use chopped basil, dill, or cilantro in place of the parsley, or omit it entirely. Strict vegetarians should look for parmesan cheese made without rennet. We have not tested this recipe with rice wrappers or pasta dough.
Ingredients and Equipment. We've used Melissa's Won Ton Wraps and Nasoya Won Ton Wraps here, but use what you have on hand! If you're brushing olive oil onto your wonton wrappers, we love a small silicone pastry brush. To spray the oil onto your crackers, we love our Misto Oil Sprayer.
How to serve these parmesan wonton crackers: Serve these homemade crackers on a cheese plate, with a bowl of hummus, or alongside your favorite dip! We love using these with our Roasted Red Pepper Baked Ricotta, Roasted Beet and Goat Cheese Dip, or Smoked Salmon Dip.
Like this recipe? Try our salted wonton crackers or check out this video with four different wonton cracker recipes!
Nutrition
- Serving Size: 5 crackers
- Calories: 196
- Sugar: 0.2 g
- Sodium: 428.7 mg
- Fat: 11.8 g
- Carbohydrates: 12.5 g
- Protein: 10.2 g
- Cholesterol: 17.2 mg
Nicole R
Tried this tonight! They were absolutely delicious!
Christy
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
Oooh, I bet sharp cheddar would be great! Thanks for the idea!
LeilaG
I can't wait to try these especially after reading all the positive comments!
Lauren Blacker
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
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
What are the net carbs?
Jessie
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
We have leftover egg roll wrappers. Do you think I can use those, but maybe quarter them?
Kyra
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
these are awesome! i'll be blogging about them soon! 🙂
Rebecca
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
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. 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
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
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
What can I use if I can't afford or don't have EVOO?
Jessie
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
Do you think I would be ok using EVOO spray instead of the actual brushing the oil on the won ton?
Jessie
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
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
I'm so glad you liked them! Thanks for letting me know!
Anita
Can you use filo pastry instead of wonton wrappers?
Jessie
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
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
Sounds amazing!!!
Cassandra
These look delicious! I'm always looking for a healthy alternative to salty, crunchy snacks!
Christine
These look yummy! What kind of dip would you recommend to serve with them for a party?