Cooks' note:
Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
20 minutes
Yield
Makes 24 crisps
Ingredients
1 tablespoon vegetable oil
2 teaspoons cornstarch
12 square wonton wrappers, thawed if frozen
2 tablespoonssesame seeds, toasted
1 teaspoon kosher salt
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Stir together oil and cornstarch in a small bowl until combined.
Step 3
Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.
Nutrition Per Serving
Each 4-crisp serving contains about 80 calories and 3 grams fat.
#### Nutritional analysis provided by Gourmet
