Oh crispy things, how I do love you. Shattering, noisy, shedding crumbs from both sides of the mouth. That is what a snack food is meant to be. And within that crispity, crunchity category there is a hierarchy wherein salty crunchy things are in firm possession of the throne.
It is pretty common knowledge in my family that I can put a world of hurt on a bag of pretzels, potato chips fear me, and tortilla chips tremble at the sound of my name. If you value your salty snacks you don’t leave them alone in a room with me. Dips? Oh yeah. I demolish dips, too, but it’s the crispy bits that really ding my chimes.
I whipped up a batch of these Sesame Wonton Crisps when I lost steam in the kitchen making crab rangoons the other day. Wonton pocket after wonton pocket filled with spicy cream cheese and crab burst open in the oil and spit all over the place. After my fourth grease burn in as many minutes, I threw my hands up in the air and said, “Let this filling henceforth be known as dip!” Staring at a large, open package of wontons and a bowl of beaten egg whites, I decided to try an experiment. I brushed the wontons with the egg white, sprinkled with sesame seeds, and threw into the hot fat. I sprinkled a little salt over the crisps as soon as they hit paper towels and then promptly devoured the entire plate. Crab ran-whuh?
These are ohmygosh good and holycow simple. I dunked them in crab rangoon dip, but when I ran out of that, I simply squirted a little Sriracha on every crisp before munching merrily. It takes longer to heat the oil than it does to fry an entire package of wontons. Man! I just LOVE food that does that… Don’t you?
Sesame Wonton Crisps
- 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.