These quick and easy baked sesame seed wonton crackers are a delicious, crispy any day snack. They are also perfect on a cheese plate or alongside a favorite dip!
Homemade wonton wrapper crackers are so easy to make and will quickly become a new favorite! They are great on a cheese plate, as an everyday snack, or at your holiday party as an appetizer! Make sure you store them in an airtight container - otherwise they will be eaten before your party begins!
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Ingredients
It doesn't get much easier than this snack cracker!
- Wonton wrappers - We used ½ of a package of 3 inch square wonton wrappers.
- Olive oil - A good oil will make a big difference!
- Sesame seeds - For a slightly nutty flavor and extra crunch.
- Salt and Pepper - We like fresh ground pepper and coarse salt for this recipe.
Equipment We Used
No fancy equipment required for these easy baked wonton chips! We used a reusable Silpat nonstick silicone baking mat to line our baking sheet pans. No silpat? Use parchment paper instead. We also used a silicone pastry brush to brush a light layer of oil on the crackers.
Some Favorite Riffs
Try these sesame seed wonton crackers with different seeds; poppy seeds, everything bagel seasoning, black sesame seeds, or sunflower seeds. Use vegetable oil, canola oil, coconut oil, or melted butter instead of olive oil. Cut the square wontons in rectangles, triangles, or mini squares.
Time Saver Tips
We love the Misto Oil Sprayer and 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. Make sure to keep the canister pressurized for a more even spray across all the crackers.
Make Ahead Tips
These are great to make ahead of time and have ready to serve. Make them up to 3 days in advance and store on the counter in an airtight container.
Saving Leftovers
If you are lucky enough to have any leftover wonton crisps, ours are always devoured, they will last 3-4 days in an airtight container on the counter.
NOTE: this recipe calls for half a package of 3 inch wonton wrappers. If you don’t want to make the entire package (which would double the recipe), the uncooked wrappers freeze great! Wrap in their package and place in an airtight container (we like our stasher bags for this) and place in the freezer for up to 9 months. They thaw quickly either on the counter or in the refrigerator.
Other Favorite Wonton Cracker Recipes
Other favorites from our recipe collection
Some Common Wonton Chip FAQ's
Yes, they are! However, the wrappers do have gluten.
Most grocery stores now carry the wrappers. You may have to ask where they are in the store. We have found them in the deli section, vegetable section, or by the packaged cheese.
📖 Recipe
Sesame Seed Wonton Crackers
- Total Time: 15 minutes
- Yield: 50 crackers 1x
Description
A quick and easy cracker! Sesame seed wonton crackers are a delicious, crispy snack. They are great served with your favorite dip or a perfect addition to a cheese plate.
Ingredients
- 25 square wonton wrappers (about ½ of a standard package)
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons sesame seeds
- salt to taste
Instructions
- Preheat oven to 375 degrees F.
- 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 lined baking sheet. We like to use a silpat to line our sheet pans.
- Lightly brush the cut wrappers with olive oil and sprinkle with sesame seeds and salt. NOTE: you might not need all the sesame seeds. It will depend on how many seeds you like on your crackers.
- Bake at 375 degrees Fahrenheit for 5-8 minutes or until wonton crackers are golden brown and crispy.
- Remove from the oven, let cool.
- Serve or store in an airtight container for up to 3 days.
Notes
Substitutions. Get creative with this chip. Try different seeds like poppy or everything bagel seeds. Cut the squares in rectangles, mini squares, or triangles. Try with different oils; canola, coconut, vegetable, or melted butter.
Most grocery stores now carry wonton wrappers, but you may have to ask where they are located in the store. We sometimes find them in the deli section, vegetable section, or by the packaged cheese.
Amount of oil to use. Brush on just enough to make sure the cracker is lightly coated - not swimming in oil and not dry. Too much and you will have an oily cracker, not enough and it will be dry. We found 1 Tablespoon of oil was enough to make all these crackers.
Storing wonton crackers. These homemade wonton crisps 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. If you don’t want to make the entire package, the uncooked wrappers freeze great! Place in an airtight container, we like our stasher bags for this, 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: 81
- Sugar: 0 g
- Sodium: 347.1 mg
- Fat: 2.6 g
- Carbohydrates: 12 g
- Protein: 2.3 g
- Cholesterol: 1.8 mg
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