WONTON CHIPS
These chips are quick and easy to make, and are a great snack. They're also nice topped with sesame seeds.
Provided by Dancer
Categories Lunch/Snacks
Time 12m
Yield 96 chips
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees.
- Spray 1 or 2 baking sheets with nonstick spray.
- Cut each wonton wrapper to make 4 triangles.
- Place in a single layer on baking sheet.
- Sprinkle with salt to taste.
- Bake for 5 to 7 minutes, or until crisp and golden.
- These will keep for a week or two in an airtight container.
- If desired, reheat for 4 or 5 minutes at 350 degrees before serving.
Nutrition Facts : Calories 5.8, Cholesterol 0.2, Sodium 11.4, Carbohydrate 1.2, Protein 0.2
PONZU POKE WITH BAKED WONTON CHIPS
Provided by Valerie Bertinelli
Categories appetizer
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray 2 large rimmed baking sheets with cooking spray.
- Cut the wonton wrappers in half and arrange them on the baking sheets in a single layer. Spray the tops with cooking spray. Bake until crisp and golden brown, 6 to 7 minutes.
- Whisk the soy sauce, orange juice, lime juice, lemon juice, sesame oil, ginger, Fresno pepper and scallions together in a medium bowl. Add the tuna and toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours.
- Before serving, add the radishes, cucumbers, avocado and the sesame seeds to the tuna and gently stir to combine; season with salt to taste. Transfer to a serving bowl with the wonton chips on the side.
CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
AHI TUNA POKE WITH MANGO PONZU
Make and share this Ahi Tuna Poke With Mango Ponzu recipe from Food.com.
Provided by gailanng
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place Mango Ponzu Sauce ingredients into blender and puree.
- To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
- Garnish with cilantro and lime wedges.
Nutrition Facts : Calories 245.2, Fat 12.5, SaturatedFat 2.4, Cholesterol 43.1, Sodium 1131, Carbohydrate 4.2, Fiber 0.8, Sugar 2.1, Protein 27.8
SESAME WONTON CRISPS
Categories Side Fry Cocktail Party Vegetarian Deep-Fry Party Sesame Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 crisps
Number Of Ingredients 8
Steps:
- Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
- Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
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