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The plain old wonton wrapper just became a fancy crispy snack cracker. And only you will know that they are super simple to make.
Why We Love These Crackers
- No mess, no fuss, no rolling out dough on a floury surface.
- Super simple to make – cut, spray with olive oil, add herbs, and bake.
- They are extra sturdy and crunchy.
- You can eat them alone or use them to scoop dips like a spinach dip or even my Strawberry Salsa and Fresh Mango Salsa.
Parmesan Herb Wonton Crips Ingredients
Let’s Make The Crackers
- Line 2 large cookie sheets with parchment paper.
- Cut the wonton skins in half.
- Lay the wonton strips on to the cookie sheets.
- Spray with the olive oil spray.
- Finely chop the fresh herbs.
- Sprinkle the strips with the grated parmesan cheese and then the shredded parmesan cheese.
- Sprinkle with the two finely chopped fresh herbs.
- Bake in a 375° oven for 7-9 minutes or until they turn brown and crispy.
Frequently Asked Questions
These crackers store very well. Just put them in a zip-top bag or in an airtight container and they will last for a week. I haven’t tried freezing them yet so I can’t really recommend it at this time.
Wonton wrappers are really versatile and you can make all types of different things.
*Make this recipe sweet – substitute the cheese and herbs for cinnamon sugar and serve them instead of toast or use them to dip into fruit dip or chocolate sauce.
*You can fill them with crabmeat and cream cheese and make your own crab rangoon.
*Press them into a muffin tin and fill them with taco meat and cheese for little taco cups. Or fill them with sausage, pasta sauce, and cheese for yummy pizza cups.
*Using the muffin tin method, fill them with cherry pie filling, bake them and top them with whipped cream.
*Wrap them around a cheese stick to make mozzarella sticks.
Krazy Kitchen Mom Tips
- Make sure you use fresh herbs with these crackers because it really gives a more savory flavor.
- To cut the wontons equal-size, stack them on top of each other and cut them with a sharp knife.
- You can substitute Vegan Wonton Wrappers and no one will ever know.
- Add a little heat to this recipe by adding a little cayenne pepper or black pepper.
- Serve these with a cheese dip or spinach dip, with hot soup instead of crackers, or just as a snack by themselves. They go great with cocktails too.
More Easy KKM Recipes
- Fall Harvest Salad
- Savory Spinach and Feta Galette
- Slow Cooker Cashew Chicken
- Cajun Red Beans and Rice
- Crunchy Peanut Butter Energy Balls
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Parmesan Herb Wonton Crisps
Ingredients
- 1/2 -12- ounce package of store-bought square wonton wrappers
- olive oil spray or another non-stick spray
- 1/3 cup finely grated parmesan cheese
- 1/3 cup shredded parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh thyme leaves
Instructions
- Preheat oven to 375°
- Line a 2 large cookie sheets with parchment paper.
- Cut the wonton skins in half (you can take the entire stack and cut it all at once so they are all the same size).
- Lay the wonton strips on to the cookie sheets.
- Spray with the olive oil spray.
- Sprinkle the strips with the grated parmesan cheese and then the shredded parmesan cheese.
- Sprinkle with the two finely chopped fresh herbs.
- Bake for 7-9 minutes or until they turn brown and crispy.
Notes
- Make sure you use fresh herbs with these crackers because it really gives a more savory flavor.
- To cut the wontons equal-size, stack them on top of each other and cut them with a sharp knife.
- You can substitute Vegan Wonton Wrappers and no one will ever know.
- Add a little heat to this recipe by adding a little cayenne pepper or black pepper.
- Serve these with a cheese dip or spinach dip, with hot soup instead of crackers, or just as a snack by themselves. They go great with cocktails too.
Before You Go – Share It!
If you make this recipes, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
Love the ideas of these for a party tray! Going to give them a try!
The first time I made them was for our Christmas party last year. They were a big hit!
The time and or temp was too high so I lost my first batch. Great at 10 minutes though!
Sorry that happened. Ovens can vary so much sometimes it’s hard to tell. Glad you were able to make another batch and liked them!
I’m definitely going to try this recipe the next time we have a snack and appy night. Looks and sounds so yummy!
This is genius! My daughter wants to make them to