Crispy Fried Wonton Chips
Easy homemade crispy strips of Chinese fried wonton wrappers, just like the ones served with sweet and sour sauce at the Chinese takeout restaurants!
Servings: 4
Calories: 1310kcal
Ingredients
- 1 pack wonton or dumpling wrappers (see notes)
- oil (canola, corn, vegetable or peanut)
Instructions
Preparation
- Cut them to the shapes you like. You can cut them into strips, cut them diagonal into triangles, make twists or scrunch them up by hand for a bit of texture. See blog posts on instructions on how to make twists.
- Place a cooling rack on top of a baking sheet and set it aside for later.
Deep Frying Wonton Strips
- If you are using a deep fryer, set the temperature to 350f and wait for it to come to temperature. If you are using a heavy bottom pan, pour 1½ to 2 inches of oil into it and set the stove to medium to medium-high heat. To test if the oil is hot enough to start deep frying, stick a wooden chopstick or a wooden spoon handle into it - if it starts to bubble, the oil is ready to be used.
- Add in the wonton wrappers a handful at a time. Don't put in all the wrappers in at once, put enough to fill the pot in a single layer. You will need to cook them in batches.
- The wonton skins will immediately puff up and float to the top. If they do, use a utensil to press them down occasionally or flip them every few seconds. Sometimes very large bubbles may form on the skins with oil trapped inside, if that happens try to poke it to release any oil that has been trapped inside and pay attention to those ones in particular when you are removing them from the pot and drain them thoroughly.
- The wonton strips will be done in about 1-2 minutes. You will know the skins are done when they are golden brown on both sides. They will still continue to cook after you remove them from the oil, so don't wait until it is dark brown before you pull them out.
- Using a spider strainer or a slotted spoon, scoop them up and transfer them to the cooling rack to let them cool and harden.
- Enjoy them with your favorite dip (or Chinese sweet and sour sauce)!
Notes
- Pairs amazing with this Chinese Sweet and Sour sauce recipe
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Types of Wrappers You Can Use
- Dumpling Wrappers - Dumpling skins will create a crunchy and thicker chip. Most Chinese restaurants around my area use this type of wrapper for wonton chips.
- Wonton Wrappers - Wonton skin will create a crispy, light, and airy chip.
- Egg Roll Wrappers - Tastes exactly like a dumpling wrapper but the skin will be larger in size.
- Spring Roll Wrappers - Spring roll wrappers will create very delicate, light, and crispy brittle chips. Since they're very brittle, you need to be careful not to break them during the deep-frying process.
- If you have extra wrappers, you can store them in a Ziploc bag (make sure to press out as much air as possible) and freeze them. To use them again, defrost them in the fridge the night before.
- If you have extra wonton chips, you can break them up into smaller pieces and add them to soups or salads for some awesome textures and flavors.
- You can store fried wonton strips in a Ziploc bag or an air-tight container for up to a week at room temperature (do not refrigerate them). Just make sure they are completely cool before you store them so that it doesn't steam or create moisture while they are being stored.
- Salt will not stick to these wonton chips since they are very dry to the touch. If you want salt to stick to the chips, you will need to use a finer salt that is almost powdery. I use a salt grinder at home with Himalayan salt and set it to a very fine setting.
