appetizers are even better when all components are homemade. i have made these wonton crisps a couple of different ways, and they are a nice addition to a spread, dip or topping.
the recipe comes from Martha Stewart living, may 2009 issue. i usually alter these recipes, and tried the wonton crisps with black sesame seeds this month. the magazine recipe suggests using only coarse salt and ground black pepper. i think any herb or seasoning would work well and will continue to experiment in the future.
to make the crisps: preheat the oven to 375 degrees. arrange the wonton wrappers on a rimmed baking sheet, evenly spaced. brush each wonton with olive oil and sprinkle with salt, pepper, or other savory topping or herb. they could even be topped lightly with a sprinkle of sugar, but make certain the sugar doesn’t burn in the oven. the wonton could then be used as a decor for an ice cream sundae.
bake until brown about 7 minutes. i turn and watch the wontons in the oven to make certain they do not over brown. serve with a variety of appetizers.