Planning a dinner menu means off-setting richer, more filling dishes with lighter, more delicate fare so your guests don’t leave with heavy bellies. For tonight’s starter, I wanted an unassuming chip that would pair well with a flavor-packed topping, so I made my own using wonton wrappers, an egg and seaweed flakes. In this instance, I topped them with kale walnut pesto, roasted cherry tomatoes and blue cheese which I then popped under the broiler for one minute to soften the blue cheese. Delicious – the entire platter was gobbled up in minutes!
1 egg, beaten
Seaweed flakes (or salt)
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
Lightly brush the top of each wonton wrapper with egg (or oil). Fold in half on the diagonal and brush the new top with egg, turn the triangle over and brush the bottom with egg. Lay wonton wrappers out on baking sheet and sprinkle with seaweed flakes or salt.
Bake for 10 minutes, turn over and continue cooking another 2-4 minutes or until wontons have crisped and become lightly golden brown. Remove from the oven, let cool completely on baking sheet, and enjoy! Store in an airtight container.
Notes: Instead of salt or seaweed flakes (which I always have on hand in a salt shaker), try using furikake, a fantastic seasoning containing toasted sesame seeds, crushed and toasted nori, dried and ground fish, sugar and salt.
When the wrappers are folded, they will puff up a bit during baking. For a flat chip, instead of folding wrappers in half, cut the wonton squares on an angle to make two triangles – or leave whole – and arrange on a parchment lined baking sheet. Brush lightly with olive oil (or truffle oil) on the top side. For a savory crisp, sprinkle lightly with sesame seeds, seaweed flakes, red pepper flakes or shredded Parmesan – whatever your heart desires. For a sweet crisp, sprinkle with sugar+cinnamon. Bake until golden, about 6 minutes. Chips can burn easily, so watch carefully.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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