crispy wontons

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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.

 

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