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
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
Karen
I'm a little late to the party, but so happy to have stumbled across this recipe! Absolutely delicious!
Jessie
Thanks, Karen! I'm so glad you like it!
Karen
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
Thank U thank U thank U so much you save my Halloween party
Virginia
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
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
How do I bake this in the convection model of microwave ??
Jessie
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
I just made these with garlic powder and salt on one batch and cinnamon sugar on the other and they came out awesome
Jessie
Happy to hear it! Thanks for letting me know how they turned out - the toppings you used sound awesome!
Michele Schaaf
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
I'm glad to hear it! Thanks for the baking stone tip - I'll have to try that!
denise
Do you have to spray the cookie sheet before baking them?
Jessie
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
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
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
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!
Dana D
These were delicious but for some reason they didn't puff up, they just laid flat and looked kind of sad lol
Jessie
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
Just got around to making these today and can't believe it took me so long to make these delectable treats!!!
Jessie
I'm so glad you liked them! This recipe is one of my absolute favorites.
Bobbie Jenkins
Tried these for lunch today and they are AWESOME! Thanks for a great idea!
Kim @ Cooking in the City
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
what brand wonton wrappers did you use - mine came out flat and sad looking 🙁
Jessie
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
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
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
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
What a great idea! I'm totally making these this weekend.