Best 6 Spicy Wonton Crisps Recipes

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In the culinary world, crispy delights hold a special place. From golden-brown fried chicken to flaky pastries, the crunch factor elevates any dish to new heights. Spicy wonton crisps, in particular, stand out as a culinary masterpiece that tantalizes taste buds with their irresistible combination of heat and crispiness. As an appetizer or snack, these wontons offer a unique culinary experience that leaves you craving more. With their versatility and simplicity, spicy wonton crisps have become a favorite among home cooks and food enthusiasts alike. So, let's embark on a culinary adventure to discover the best recipe for these crispy delights, satisfying your cravings for both heat and crunch.

Check out the recipes below so you can choose the best recipe for yourself!

SICHUAN SPICY WONTONS



Sichuan Spicy Wontons image

These Sichuan Spicy Wontons are the perfect appetizer or main course meal. The sauce features an amazing blend of flavors. Check out our homemade recipe.

Provided by Bill

Categories     Appetizers and Snacks

Time 50m

Number Of Ingredients 19

6 oz. ground pork ((170g))
1 tablespoon finely chopped scallions
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons Shaoxing wine
¼ teaspoon salt
¼ teaspoon sugar
1 tablespoon peanut oil ((or canola oil))
2 tablespoons water
1 pinch fresh ground white pepper
18 wonton wrappers
3 tablespoons light soy sauce
1/2 teaspoon Chinese black vinegar ((preferred, or rice wine vinegar))
6 tablespoons homemade chili oil ((plus 2 teaspoons of the toasted chili from the oil))
Salt ((to taste))
1 teaspoon sesame paste ((or tahini))
2 teaspoons sugar
2 cloves garlic ((finely minced))
Chopped scallion

Steps:

  • Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
  • To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
  • Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
  • Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
  • Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
  • Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
  • Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!

Nutrition Facts : Calories 308 kcal, Carbohydrate 16 g, Protein 8 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 801 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

WONTON CRISPS



Wonton Crisps image

These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 10m

Number Of Ingredients 4

12 to 16 wonton wrappers (3-inch squares)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.

SPICED WONTON CHIPS



Spiced Wonton Chips image

Provided by Ellie Krieger

Time 10m

Yield 40 chips

Number Of Ingredients 0

Steps:

  • Mix 4 teaspoons dark brown sugar, 1/4 teaspoon salt, 2 teaspoons five-spice powder and a pinch of cayenne in a bowl. Brush 20 wonton wrappers with 1/2 tablespoon vegetable oil and sprinkle with half of the spice mixture; flip and repeat. Cut diagonally in half and spread on 2 baking sheets coated with cooking spray. Bake at 375 degrees F until golden, about 10 minutes. Let cool until crisp.

Nutrition Facts : Calories 80, Fat 2 grams, Sodium 190 milligrams, Carbohydrate 14 grams, Protein 2 grams

SPICY WONTON CRISPS



Spicy Wonton Crisps image

Here's a delightful alternative to fried tortilla chips! These crunchy baked triangles of wonton wrappers make for a surefire snack.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 4

Number Of Ingredients 4

24 wonton wrappers
1/2 teaspoon garlic powder
1 teaspoon fat-free egg product or egg white
1 teaspoon reduced-sodium soy sauce

Steps:

  • Heat oven to 375°. Spray 2 cookie sheets with nonstick cooking spray. Cut wonton wrappers diagonally to form triangles. Beat garlic powder, egg product and soy sauce with a fork until thoroughly blended. Brush triangles with egg mixture. Place 1/2 inch apart on cookie sheets. Bake cookie sheets, one at a time, 5 minutes until wonton wrappers are brown and crisp. Immediately remove from cookie sheet; cool on wire rack.

Nutrition Facts : Calories 225, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, ServingSize 12 Crisps, Sodium 460 mg

SPICY WON TONS WITH CHILE OIL



Spicy Won Tons With Chile Oil image

Sichuan won tons are typically doused with hot, numbing chile sauce, but this less fiery version, adapted from "Hong Kong: Food City" by Tony Tan, is more like what you'd find at Cantonese restaurants. These delicate won tons are subtly sweet, ginger-scented and filled with a tender combination of pork, egg, stock, soy sauce and Shaoxing rice wine. Eat a couple of the won tons on their own to appreciate their delicate flavor before surrounding them with chile oil sauce, which will inevitably dominate them. Scale the amount of chile oil to suit your tolerance.

Provided by Alexa Weibel

Categories     dinner, snack, project

Time 5h

Yield About 40 won tons

Number Of Ingredients 19

25 grams dried red chiles, preferably Sichuan or Tianjin chiles (about 3/4 cup)
1/2 cup neutral oil, such as sunflower, canola or vegetable oil
1/3 cup well-stirred chile oil, plus more to taste
1/3 cup light soy sauce
4 teaspoons toasted white sesame seeds
4 teaspoons toasted sesame oil
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
3 garlic cloves, finely chopped
2 teaspoons Sichuan peppercorns, lightly crushed
1/4 teaspoon granulated sugar, plus more to taste
10 ounces ground pork (at least 20 percent fat)
1 large egg, beaten
2 tablespoons finely chopped ginger
1 tablespoon light soy sauce
2 teaspoons Shaoxing rice wine
1/2 teaspoon granulated sugar
3 tablespoons chicken stock (or water)
About 40 (3 1/2-inch-wide) square won-ton wrappers (preferably yellow, Hong Kong-style)
2 scallions, trimmed and thinly sliced

Steps:

  • Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
  • Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
  • At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
  • Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
  • Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
  • Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.

SPICY SAUSAGE WONTON STARS



Spicy Sausage Wonton Stars image

These stars can be served hot or at room temperature. I have experimented often with these ingredients and the recipe lends itself to a variety of individual tastes. -Mary Anne Fields, Greeneville, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 14

1 pound bulk spicy pork sausage
2 medium carrots, finely shredded
1 medium onion, finely chopped
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1 cup finely shredded pepper Jack cheese
1 cup finely shredded cheddar cheese
1/2 cup sour cream
2 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
36 wonton wrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
Sliced cherry tomatoes, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream, garlic and lemon-pepper. , Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter and garlic powder; brush over edges. Bake at 350° for 8-9 minutes or until lightly browned. , Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired.

Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose wonton wrappers that are thin and crispy. This will help them crisp up nicely in the oven.
  • Cut the wonton wrappers into small pieces. This will help them cook evenly and prevent them from becoming too chewy.
  • Season the wonton wrappers with your favorite spices. This will give them a delicious flavor.
  • Bake the wonton wrappers at a high temperature. This will help them crisp up quickly.
  • Watch the wonton wrappers closely while they are baking. They can burn easily, so it is important to remove them from the oven as soon as they are golden brown.
  • Serve the wonton crisps immediately. They are best when they are hot and crispy.

Conclusion:

Spicy wonton crisps are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and easy meal. With a variety of dipping sauces to choose from, there is sure to be a flavor that everyone will enjoy.

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