Tuesday, June 23, 2009
Two Chip! Two Chip!
I took a break from my transcribing yesterday and made two different types of wonton chips: spiced and garlic/parmesan. I got the recipe for the spiced chips out of the April 2009 issue of "Cooking Light". The spiced chips call for Chinese five spice and the ones pictured above are a garlic/parmesan version I came up with - very simply, garlic powder with parsley and Trader Joe's Parmesan and Romano Grated Cheese. They are so easy: cut wonton wrappers into fours, lightly brush with dark sesame oil (or oil or your choice), sprinkle the wrappers with the mixture of your choice, and put into a preheated 450 degree oven for 3 minutes or until crisp. I must warn you though - it's very hard to stop at just a few!