Wonton Chips Recipe

Prepare wrappers

Unstack the wonton wrappers and separate them gently. Using a sharp knife or pizza cutter, cut each square into 4 triangles (cut once diagonally two ways) or into desired chip shapes. Keep the cut pieces covered with a lightly damp towel to prevent drying while you work in batches.

Heat oil

Pour oil into a medium heavy-bottomed saucepan or skillet to a depth of about 1 to 1.5 inches (enough to allow chips to float). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown within 10–15 seconds without burning.

Fry chips

Working in small batches (6–8 pieces at a time depending on pan size), carefully add the wonton pieces to the hot oil with tongs or a spider. They will puff and curl quickly. Fry for about 30–60 seconds per side, flipping as needed, until golden brown and crisp. Avoid overcrowding so temperature recovers quickly.

Drain & salt

Use a slotted spoon or spider to transfer chips to a paper towel–lined tray. While still hot, immediately sprinkle with the measured 1 tsp salt (adjust to taste) and toss lightly so salt adheres. Let chips cool for 5–10 minutes; they will crisp further as they cool.

Reheat oil between batches

Return oil to temperature between batches (350°F/175°C). If oil smokes or darkens, discard and start with fresh oil. Repeat frying, draining, and salting until all wrappers are used.

Make seasoning mix

While chips are still warm, combine your chosen seasonings on a small plate or bowl. For a savory garlic-paprika option: mix 1 tsp garlic powder + 1 tsp smoked paprika + 1 tbsp toasted sesame seeds. For spicy: 1 tsp cayenne + 1 tsp garlic. For sweet: 1 tsp sugar + pinch of salt. Use 1–2 tsp of the blended mix per 24 wrappers (adjust to taste).

Season chips

Immediately after transferring a batch to the paper towel, sprinkle the seasoning evenly over the warm chips and toss gently to coat. The residual moisture and oil help the seasonings stick. Taste and adjust for subsequent batches.

Make dipping sauce

In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey (or sugar), 1/2 tsp sesame oil, and 1/2 tsp grated ginger until honey dissolves. Stir in 1 tbsp chopped scallion and 1/2 tsp chili flakes or a squeeze of Sriracha if desired.

Serve

Pour the sauce into a small serving bowl and serve alongside the cooled wonton chips for dipping.