Baked Wonton Chips

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Make these easy, crispy baked wonton chips the next time you’re serving tuna tartare, poke bowls, or your favorite dip or salsa.

These Baked Wonton Chips are so easy to make with few ingredients and much lighter than fried wonton chips. I recently ate them with Tuna Tartare, but they’d be great crumbled over tuna poke or a salad or as the base for nachos with sushi-grade ahi tuna poke and veggies.

I shared this video on my Instagram with a tuna tartare I made with fresh tuna and all of you asked for the recipe, tuna coming next!!

Can you bake wontons instead of frying?

Yes! Baking wonton chips instead of frying them requires much less oil, which saves on calories. The only oil I use is some olive oil spritzed on top, which helps them get crispy. (Make sure you use a “propellant-free” spray – not cooking spray.) Six baked wonton chips have 70 calories and 14 carbs.

What are wonton chips made of?

These chips are made from refrigerated wonton wrappers, which you can buy at the grocery store. They’re such a great shortcut. I’ve also used them in my Easy Wonton Soup and Butternut Squash Ravioli with Sage Butter.

Wonton Chip Seasonings

I season the wonton wrappers with salt and black and white sesame seeds. If you only have one color of seeds, that’s fine. Here are some other ideas if you want to switch up the flavors:

Everything bagel seasoning
Furikake
Your favorite spice mix
Togarshi (chili powder seasoning) for spicy chips

How to Make Wonton Chips

Since you don’t have to make the dough from scratch, you can prepare the wonton chips in 10 to 15 minutes.

Preheat the oven to 400° Fahrenheit and spray a sheet pan with olive oil.
Cut the wonton wrappers in half diagonally so you get 24 triangles and place them on the sheet pan.
Spritz the wontons with more oil and season with sesame seeds and salt.
Bake for six to eight minutes until they’re golden and crisp. I had no luck making these wonton chips in the air fryer because they kept blowing into the heating element.

How to Store Wonton Chips

Store leftover chips in an airtight container for three or four days.

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