Homemade Wonton Chips

These Homemade Wonton Chips are light, crispy, and ridiculously easy to make with just wonton wrappers, oil, and salt! They fry up in only a few minutes and are perfect for serving with Crab Rangoon Dip, sweet and sour sauce, or your favorite party dips.

Jump to:

• What Are Wonton Chips?
• Why You'll Love These Homemade Wonton Chips
• Ingredients
• How to Make Wonton Chips
• How Do I Know When the Oil Is Hot Enough?
• Should I Cut Wonton Wrappers in Half or Quarters?
• Wonton Wrappers vs. Dumpling Wrappers
• What to Serve with Wonton Chips
• Can You Make Wonton Chips Ahead of Time?
• How to Store Homemade Wonton Chips
• Tips for the Best Wonton Chips
• Homemade Wonton Chips Recipe
• More Dumpling & Wonton Recipes
• Pin for later!

I recently had a package of wonton wrappers in my fridge and wanted something crunchy to serve with a creamy Crab Rangoon Dip.

Instead of buying wonton chips, I realized I could just make them myself!

All you need to do is cut the wonton wrappers into triangles and pan fry them in a thin layer of oil until golden and crispy. There's no need to fill a big pot with oil or do any complicated deep frying.

And if you have leftover wonton wrappers you need to use up, this is such an easy way to do it.

What Are Wonton Chips?

Wonton chips are simply wonton wrappers fried until crispy.

You may have seen crispy wonton strips on salads or larger wonton chips served with dips at restaurants. They're made from the same thin wrappers normally used to make wontons.

When fried, the wrappers become light, bubbly, and crunchy, making them perfect for dipping.

Why You'll Love These Homemade Wonton Chips

These wonton chips are:

• Made with only 3 ingredients
• Ready in minutes
• Crispy and crunchy
• Easy to shallow fry
• Great for using leftover wonton wrappers
• Perfect for dips and appetizers
• Easy to make ahead for parties

They're especially good with creamy dips because they're sturdy enough to scoop but still light and crispy.

Ingredients

You only need three ingredients:

• Wonton wrappers
• Neutral cooking oil
• Salt (optional)

What Oil Should I Use?

Use a neutral oil with a relatively high smoke point, such as:

• Avocado oil
• Canola oil
• Vegetable oil
• Peanut oil

You don't need a huge amount of oil for this recipe. I use just enough to create a thin layer across the bottom of the skillet.

How to Make Wonton Chips

First, cut each wonton wrapper diagonally in half to create two triangles. I did this with some kitchen shears but you can also just use a knife.

You can stack a few wrappers at a time to make this go faster.

Add a thin layer of neutral cooking oil to a skillet and heat it over medium to medium-high heat.

Once the oil is hot, carefully add several wonton triangles to the skillet in a single layer.

Don't overcrowd the pan. It's better to fry them in batches so they cook evenly.

Fry the wonton wrappers for about 20 to 30 seconds on the first side, then flip.

Cook the second side until lightly golden and crispy.

They cook VERY quickly, so keep an eye on them!

Transfer the fried wonton chips to a paper towel-lined plate or cooling rack and if you would like them salved, sprinkle lightly with salt while they're still warm. (Personally, if I'm serving them with a dip I don't feel the need to salt them because the dip is flavorful enough!)

Continue with the remaining wrappers.

How Do I Know When the Oil Is Hot Enough?

You want the oil hot enough that the wonton wrapper starts bubbling almost immediately when you add it to the pan.

If the wrapper just sits there absorbing oil without bubbling, let the oil heat a little longer.

If the wrapper turns dark brown almost instantly, your oil is too hot. Reduce the heat slightly before continuing.

Once you get the temperature right, the chips cook incredibly fast.

Should I Cut Wonton Wrappers in Half or Quarters?

I like cutting each square wonton wrapper diagonally in half.

This gives you larger triangular chips that are sturdy enough for scooping thick dips.

You can also cut each wrapper into four smaller triangles if you prefer bite-sized chips.

For dips like Crab Rangoon Dip, I personally prefer the larger ones!

Wonton Wrappers vs. Dumpling Wrappers

Can you use dumpling wrappers instead?

Yes, but they'll turn out a little differently.

Wonton wrappers are thinner, so they fry up very light and crispy.

Dumpling wrappers are generally thicker and often round, so the resulting chips will be thicker and a little more substantial.

If you have both, I recommend using the wonton wrappers for chips and saving your dumpling wrappers for dumplings.

But if dumpling wrappers are all you have, you can absolutely fry those too.

What to Serve with Wonton Chips

These crispy wonton chips are perfect for all kinds of dips and appetizers.

Try serving them with:

• Crab Rangoon Dip
• Sweet and sour sauce
• Sweet chili sauce
• Cream cheese dips
• Asian-inspired dips
• Guacamole
• Salsa

I especially love them with my Easy Crab Rangoon Dip with Shrimp, which is made with imitation crab, cooked shrimp, cream cheese, scallions, and a little sweet chili sauce.

Can You Make Wonton Chips Ahead of Time?

Yes!

Wonton chips are a great make-ahead party appetizer.

Fry them earlier in the day or the day before, then allow them to cool completely before storing.

This is important because putting warm chips into a container can trap steam and make them soft.

How to Store Homemade Wonton Chips

Once completely cooled, store the wonton chips at room temperature.

You can keep them in:

• A paper bag for short-term storage or transporting
• An airtight container
• A zip-top bag

If they're still a little oily, place a paper towel at the bottom of the container or bag.

Do not refrigerate wonton chips. The moisture in the refrigerator can make them lose their crispness.

If they soften slightly, you can crisp them back up in a 350°F oven for a few minutes.

Tips for the Best Wonton Chips

A few things I learned while making these:

Don't overcrowd the pan.
Frying in batches helps the wrappers cook evenly.

Watch them closely.
Seriously, don't walk away! Once the oil is hot, wonton wrappers can go from pale to golden very quickly.

Keep the color light.
Remove them when they're lightly golden. They'll continue to crisp slightly as they cool.

Salt them immediately.
If you want to salt them, sprinkle the salt on while the chips are still hot so it sticks better.

Cool completely before storing.
This is the biggest thing if you're making them ahead for a party.

More Dumpling & Wonton Recipes

Then link these:

• Chinese Wontons Recipe
• Spicy Wontons in Chili Oil
• Pork and Napa Cabbage Dumplings
• Napa Cabbage & Tofu Dumplings
• Chicken Napa Cabbage Dumplings

Looking for more? Check out all of my Dumpling & Wonton Recipes.

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