10 wonton wrappers
2 teaspoons canola oil
1 teaspoon confectioners’ sugar
Preheat the oven to 375°F. Spray a baking sheet with the cooking spray.
Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles. In a medium-size bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
Place the triangles onto the baking sheet in a single layer. Bake for about 10 minutes, until they are golden brown and crisped.
Dust with confectioners’ sugar and serve. Crisps will keep up to 4 days in an airtight container.
Makes 4 servings
Serving size: 5 crisps
Calories 80; Total Fat 2.5 g (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 2 g; Carb 12 g; Fiber 0 g; Cholesterol 0 mg; Sodium 115 mg
Copyright 2009 Ellie Krieger All rights reserved
Mon, October 10, 2011
by Ellie Krieger filed under