Wonton nibbles

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25 min


1 Dozens of dippers

* PLUS Baking Time: 6 minutes


  • 454-g pkg wonton wrappers
  • 1/4 cup butter , melted, or olive oil


  • Preheat oven to 375F (190C). Line baking sheets with generously sized pieces of foil so they overhang slightly. Do not grease. Very roughly crumble so ridges and bumps form, yet foil is still about size of sheet.
  • Work with 1 package of wontons at a time to prevent drying. Lightly brush butter over 1 side of 1 wrapper, then stack several more on top, brushing each with butter on 1 side as they are stacked.
  • For triangular tortilla chip-style nibbles, diagonally slice stacks. Then place pieces on crumbled foil, slightly apart.
  • Bake in centre of 375F (190C) oven until deeply golden in spots and wontons are bubbled, from 6 to 8 minutes. Lift from foil and cool on a rack. Lay more unbaked wonton cutouts on foil and repeat baking. Stored in an airtight container, they will keep for several days.
  • Flavoured nibbles: Just before baking, sprinkle cutouts with pinches of spices, ground nuts, seeds or herbs. For instance, in the Test Kitchen, we liked ground cumin with cayenne and crumbled dried parsley; sesame seeds with a brushing of dark sesame oil instead of butter; and ground almonds with garlic salt.

Nutrition (per serving)

  • Calories
  • 17,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 2.5 g,
  • Fat
  • 0.6 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 6 mg.

Inexpensive wonton wrappers can be shaped into stylish dippers and nibbles with just a brief baking. Look in the refrigerated dairy or produce cases at most supermarkets and grocery stores. Packages contain two separately wrapped stacks of wrappers so you can conveniently use half a package at one time.