Wonton Chips
Wonton chips are wonton wrappers cut into strips or triangles and fried or baked until crisp, then usually salted or lightly seasoned. They're used as a crunchy topping for Asian-style salads (like sesame chicken salad), a scoop for dips, or a snack on their own. Store-bought versions are often labeled 'wonton strips' or 'crispy wonton strips' and sold in the salad dressing aisle.
Varieties
Some brands sell 'wonton strips' (thin, straight-cut) versus 'wonton chips' (larger triangles, often thicker), but they're made from the same wrapper and used interchangeably; the difference is shape, not flavor or ingredients.
Buying tips
Check the ingredient list on packaged wonton strips: some brands add MSG or a heavy salt coating. Chips should look uniformly golden with no dark or burnt edges, which signal old frying oil.
Substitutes
Chow mein noodles (crispy fried) — 1:1 by volume
Already a common salad topper; slightly more curled and less flat than wonton chips but nearly identical crunch and mild flavor.
Fried tortilla strips — 1:1 by volume
Sturdier and slightly more assertive corn flavor; works well in place of wonton chips on salads with Southwest or fusion flavors.
Baked pita chips, crushed — 1:1 by volume
Denser and chewier than wonton chips, with a more pronounced wheat flavor; best in dips rather than delicate salads.
Rice crackers, broken into pieces — 1:1 by volume
Naturally gluten-free with a cleaner, less oily crunch; good swap for topping soups or salads where a lighter texture is wanted.
Fresh wonton wrappers, homemade — n/a
Cut wrappers into strips and fry in 350°F oil for 45-60 seconds until golden; this is what store-bought wonton chips are made from, so it isn't a substitute so much as making the ingredient from scratch.
Storage
Keep fried or baked wonton chips in an airtight container at room temperature for up to a week; they go stale and lose crunch quickly if left uncovered or stored warm. Do not refrigerate, since condensation will make them soggy.
How to use
Scatter over Asian chicken or cabbage salads for crunch, use whole or crushed as a scoop for dips like edamame hummus or spicy mayo, or toss crushed pieces over noodle soups just before serving so they stay crisp.
What it pairs with
Pairs well with sesame-ginger or peanut dressings, shredded cabbage and carrot salads, and creamy dips like sriracha mayo or miso ranch.
Nutrition
Fried wonton chips are calorie-dense for their size because of the oil absorbed during frying; baked versions cut fat significantly but are slightly less crisp. Portion by the handful rather than the cup if watching calories, since they're easy to overeat.
FAQ
Can I make wonton chips at home instead of buying them?
Yes. Cut fresh or frozen wonton wrappers into strips or triangles, fry in 350°F oil for 45-60 seconds per side until golden, then drain and salt immediately while hot.
Are wonton chips the same as egg roll chips?
No, though they're often confused. Wonton wrappers are thinner and made mostly from flour and water, while egg roll wrappers are thicker and contain egg, giving egg roll chips a chewier bite.
Can wonton chips be baked instead of fried?
Yes. Brush wrapper strips lightly with oil and bake at 400°F for 6-8 minutes, flipping halfway, until golden and crisp; they'll be lighter but slightly less crunchy than fried versions.
Why did my homemade wonton chips turn soft after a few hours?
They were likely stored while still warm, trapping steam in the container. Let them cool completely on a rack before sealing, and store with a paper towel to absorb residual moisture.
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