These quick and easy herb and cheese wonton crackers are perfect with your cheese plate, as a snack, or served with your favorite dip. Vegetarian!
This is an easy recipe with wonton wrappers that will become a new go-to for a homemade chip! These are a light and crispy addition for a company dinner, holiday table, super bowl party, or whenever we need something crunchy to snack on.
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Ingredients
- Wonton wrappers - We used ½ of a package of 3 inch square wonton wrappers.
- Olive oil - Use a good oil, it will make a difference!
- Herbs - We like fresh herbs for this recipe, but dried will also work. We used fresh chives, thyme, and basil.
- Cheese - Grated parmesan was our go to cheese here.
- Salt - We all like a touch of salt with our crackers and chips, use a light hand as we want the herbs to shine through.
How to Serve Wonton Crackers
These are great as a snack anytime of day! We also serve them on a cheese or charcuterie tray as a cracker. They can be placed directly on the tray (if it has room) or in a basket or bowl next to the tray. We also like them served as a chip alongside our favorite dips.
Equipment Used
No fancy equipment required! We used
- A knife to cut the wonton wrappers.
- A reusable Silpat nonstick silicone baking mat to line our baking sheet pans. No silpat? Use parchment paper instead.
- A silicone pastry brush to brush a light layer of oil on the crackers.
Substitutions and Additions
We love fresh herbs and have chives, thyme, and basil in our garden boxes so used them for the herbs. Use a favorite herb combination, what is on hand, or what is available at that time of year. If you don't have fresh herbs, use ¼ cup dried herbs instead.
Buy good parmesan cheese and shred it yourself – pre-shredded cheese is sometimes coated with preservatives that will prevent it from melting the way we like.
Use a good oil - no matter what kind you use. We used olive oil, but avocado oil, canola oil, liquid coconut oil, or melted butter all work great!
Time Saver Tips
If you have a Misto Oil Sprayer, it is a big time saver! Use it to lightly coat the wonton wrappers with oil. The key is to make sure the cracker is lightly coated, not swimming in oil and not dry. Keep the canister pressurized for a more even spray across all the crackers.
Make Ahead Tips
These can be made up to 3 days in advance and stored on the counter in an airtight container. We always make extra because they're a little addictive!
Saving Leftovers
These rarely last long when we make them. Any leftover wonton crisps will last 3-4 days in an airtight container on the counter. We don't recommend freezing them after baking.
This recipe calls for half a package of 3 inch wonton wrappers. If using the entire package (meaning double the recipe) is too many chips at one time, no problem. Uncooked wonton wrappers freeze great! Wrap in their package, place in an airtight container (like a stasher bag!), and place in the freezer for up to 9 months. They thaw quickly either on the counter or in the refrigerator.
Try These Other Wonton Cracker Recipes
A Few Common FAQ's
Most grocery stores now carry them, but you may have to ask where they are located. Depending on the store, we have found them in the deli section, vegetable section, or by the packaged cheeses.
Honestly, we go back and forth - can we say it is all of them? They are great as a cracker served with a cheese or charcuterie tray. We love them as a snack like a crisp. They are also great served with dips as a chip. SO - they are a cracker, a crisp, and a chip!
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📖 Recipe
Herb and Cheese Wonton Crackers
- Total Time: 15 minutes
- Yield: 50 crackers 1x
Description
A quick and easy herb and cheese wonton cracker perfect with your cheese plate, as a snack, or served with your favorite dip. Vegetarian!
Ingredients
- 1 cup grated parmesan cheese
- ½ cup chopped fresh herbs (we used chives, thyme, and basil)
- salt to taste
- 25 square wonton wrappers (3-inch size wrappers) (about ½ of a standard package)
- 1 Tablespoon extra virgin olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Combine parmesan cheese, chopped fresh herbs, and salt in a small bowl. Set aside.
- Cut the square wonton wrappers in half to form rectangles. You can also cut diagonally to form triangles or a combination of both.
- Lay wonton pieces out in a single layer on a baking sheet.
- Lightly brush with olive oil and sprinkle herb and cheese mixture over each wrapper.
- Bake at 375 degrees Fahrenheit for 5-8 minutes or until wonton crackers are golden brown and crispy.
- Let cool and serve or store in an airtight container for 3-4 days.
Notes
We love this base recipe - it is easy and quick - have fun with it! Get creative and try different herbs, experiment with different cheeses, or try a different oil. Cut the squares in rectangles, mini squares, or triangles.
Wonton wrappers can be hard to find. Most grocery stores will carry them, but you may have to ask where they are in the store. We've found them in the deli section, vegetable section, or by the packaged cheese.
Brush on just enough oil to make sure the cracker is lightly coated. Too much and you will have an oily cracker, not enough and it will be dry.
These homemade wonton wrapper crackers will last up to 3 days in an airtight container on the counter. NOTE: This recipe calls for half a package of the wonton wrappers. The uncooked wrappers freeze great! Place in an airtight container and place in the freezer for up to 9 months. They thaw quickly either on the counter or in the refrigerator.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 103
- Sugar: 0.1 g
- Sodium: 308.2 mg
- Fat: 3.9 g
- Carbohydrates: 11.9 g
- Protein: 5 g
- Cholesterol: 7.6 mg
Mike says
I ate them all. Truly, like every single one of them. I need a note for myself to triple the batch so I can eat an entire one for myself before anyone else arrives!