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!
Actually, I say Italian Tomato Tart! I made this for dinner last night and it was very good. This recipe was also from the April 2009 issue of "Cooking Light". My friend and neighbor "J" got me the subscription for my birthday last year and I' m really enjoying going through and picking out new recipes to try. I'm also going through my "Everyday Food" issues and choosing recipes from there as well. So far, so good!
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!
