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.