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Is there a way to make baked wontons taste crispy like they were fried? for a healthy chinese chicken salad??

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MrsD May 16, 2007 11:32 AM

I have some wonton skins that I want to use for a chinese chicken salad, but I don't want to fry them. I do want that extra crispy texture so I can have a nice crunch in my salad. Is that possible? How do I do it? I am trying to make the salad a little healthier by baking the wonton skins. Has anyone done this for their chinese chicken salad?

  1. PoppiYYZ Feb 28, 2011 12:41 PM

    I do baked wonton crab (or shrimp) tarts that are very crispy and nice. Brush wontons with a tiny bit of olive oil, place in mini muffin tin and bake at 375F for 8 minutes (just til golden brow). I then add a warm stuffing and serve, but many of the wontons get eaten before being stuffed....

    For your salad, brush wontons with a touch of olive oil and bake as above.

    1. BlackEye Feb 26, 2011 10:26 PM

      I just made a decent Chinese chicken salad last evening and the recipe called for baked wonton. I cut each square wonton wrapper into 5-6 strips and put on a Wilton non-stick baking sheet and baked for 20 minutes at 350 degrees. They came out hard ad crispy like typical chips. I didn't care for the taste beyond OK, when it dawned on me I should probably have deep fried them. But, once they were put in the salad with the dressing and really coated, their taste from within the salad was good.and crunchy. Overall, the taste was like a Chines Chicken Salad from a reputable restaurant. I realize this advice is coming nearly 4 years late, but just in case...

      1. Miss Needle May 16, 2007 01:35 PM

        I've made oven-baked samosas and oven-baked french fries before. While it doesn't taste as good as deep-fried, I spritz with some olive oil and bake.

        1. farmersdaughter May 16, 2007 12:50 PM

          If your oil is hot enough and you fry them quickly they will absorb only a minimum of fat. I have tried baking them but resigned myself to just enjoying the fried ones and not eating too many.

          1. hannaone May 16, 2007 11:58 AM

            I have never been able to get the crispy texture without frying. The closest I came was toasting them in a non-stick skillet over high heat w/o oil.

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