I’ve been working on a side gig- taking pictures for all of the recipes cards for my friend Catherine’s new company, One Potato. It’s an organic meal delivery service geared around families. I shoot about 5 new recipe cards each week. It’s been a fun project to work on because I get to make lists (favorite), take photos (hello FAVORITE), prepare great meals, and use my brain in a whole new way. I also really like that it’s introduced new ingredients into my kitchen repertoire like- wonton wrappers.
I worked on a mushu chicken recipe a few weeks ago and had to fry some wonton crisps for the shoot. I only needed a little bit, but I had a whole package of wontons so I fried the rest. I proceeded to eat a bunch and then tossed them in a combination of sugar, cinnamon in salt. Talk about ADDICTIVE. It was the first time I fried wontons and it most certainly won’t be my last!
We used to go to a Chinese restaurant down the street when I was a kid and they served us fried wontons. I always plowed through them…dipping them into Chinese hot mustard. These Cinnamon Sugar Wonton Crisps are like those fried wontons met a Taco Bell cinnamon crisp situation from my childhood. Remember those? Like…the ones from the 80s? They don’t make them like they used to. What I’m getting at is that my childhood dreams have come true. I am an adult who can make cinnamon sugar wonton crisps when I please.
Perfect for a crowd!
People can’t stop eating them.
I can’t stop eating them!
You’ll see what I mean.
Let’s gather our ingredients. Simple right?
Not pictured, OIL. We’re frying them, btw.
Cut the wrappers into strips. 1/2 inch wide.
Mix your cinnamon/sugar/salt mixture. Set aside.
Heat the oil in the pan. 350F please.
Fry them in batches.
Until they’re golden brown. Let them drain on a paper towel.
Put cinnamon sugar mixture in a giant bowl.
TOSS! In batches.
Can’t stop/won’t stop.
Perfect for crowds. Perfect for a gaggle of 7 year old boys. Perfect for when you’re craving doughnuts but you also want something crunchy.
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Cinnamon Sugar Wonton Crisps
makes about 10 cups
- 1 12 oz. package wonton wrappers, cut into 1/2 inch wide strips
- vegetable oil, for frying
- 1 cup sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoons sea salt
Heat oil in a large pot until temperature reaches 350F. Cook wonton strips in batches in the hot oil and fry until all sides are golden brown, about 1 minute per batch. Remove crisps from oil and place on paper towels to drain.
In a small bowl, combine sugar, cinnamon and salt. Transfer fried wonton crisps into a large bowl and toss with sugar mixture until crisps are thoroughly coated. Crisps are best eaten the day they’re made, but can last if sealed in an air tight container for up to 3 days.
