Crispy, crunchy, nutty... These super fast homemade crisps are a wonderful break from the everyday chip. Serve alone or with dip.
1 package wonton wrappers
1 egg white, beaten with a fork or whisk
up to 1/4 cup sesame seeds
3 inches canola or peanut oil in a heavy bottomed, high sided pan
salt to taste
Heat oil over medium heat until the oil reaches 350°F. (*See notes for tips on deep frying.)
Line a bowl or platter with paper towels and set aside.
Lightly brush each wonton wrapper with egg white then sprinkle with sesame seeds. Cut each wonton in half.
Drop several wonton strips into the hot oil, stirring gently once.
Fry wonton strips for 1-2 minutes, or until golden brown.
Transfer to the paper towel lined plate and immediately sprinkle with salt.
Repeat with the remaining wonton wrappers.
Store leftovers at room temperature in a paper towel lined airtight container.
Deep Frying Tips:
If you do not have a deep frying thermometer, you can test the temperature of your oil by dropping a wonton strip into it. If it bubbles up around the edges immediately, you are at the right temperature. If the wonton strip sinks, the oil is too cold. Wait a a minute or so and try again.
If it bubbles violently and turns deep brown quickly, your oil is too hot. Turn the heat down and wait a few minutes before trying again.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/06/07/sesame-wonton-crisps/