These Air Fryer Wonton Chips are a great way to use leftover wonton wrappers and are very fun to munch on at a dinner party. They are super crispy without being oily at all and taste amazing with sweet and sour sauce for dipping.
Can't get enough of Chinese Air Fryer Recipes? Try my Air Fried Mantou next!
๐ฅก About This Recipe
Wonton wrappers are one of my favorite foods to air-fry. They come out incredibly crispy, not at all oily, and they make a perfect appetizer for an Asian meal. I love pairing them with a side of sweet and sour sauce for dipping.
I have made these at least ten times for different dinners and potlucks, and they are always a huge hit. People love their crunchy texture and the fact that they are not as greasy as when they are deep-fried.
For this recipe, I like cutting the wonton wrappers into triangles before frying them. This makes them easier to eat in one bite and I think they look cooler in their final presentation.
๐ก๏ธ Best Temperature To Air-Fry
I tested several batches at different temperatures, and I found that 350ยฐF works the best. At 350ยฐF , the cooking is uniform and relatively fast. I found lower temperatures to take too long to cook and higher temperatures to be very uneven (some parts would be burned while others were barely cooked).
๐ง Ingredients
- Wonton Wrappers: Make sure you do not confuse these with dumpling wrappers. Dumpling wrappers are circular and much thicker and they won't get crispy. Wonton wrappers are square and thinner. You can buy these in the refrigerated section of most Asian markets.
- Oil: Any neutral-flavored oil, like canola oil or vegetable oil. Olive oil can also be used if you don't mind its taste.
- Sweet and Sour Sauce: Ketchup, white vinegar, lemon juice, brown sugar, cornstarch, and a little salt to enhance the flavors. This is my go-to sweet and sour sauce and the same one I use in my favorite Sweet & Sour Pork recipe. I spent literally 15 years developing the sauce until I finally thought it tasted exactly like the Chinese restaurants. I know you'll love it!
๐ช Instructions
STEP 1: Cut the wonton wrappers into triangles and separate them into individual pieces.
STEP 2: In a large bowl, toss the wonton wrappers with one tablespoon of oil. The wrappers will tend to stick together. Use your hands to separate the pieces and try to get a little oil on all of them.
STEP 3: Preheat your air fryer to 350โ. Add as many wonton wrappers as you can in a single layer in the air fryer basket. Don't worry if some of the wrappers are folded or crinkled. They will still come out crispy. And besides, everyone knows the double layered chips are the best.
STEP 4: Air-fry for 3-4 minutes, tossing once in between, until the chips are evenly brown. Serve immediately with sweet and sour sauce on the side.
You can store leftover chips at room temperature for up to two days or in the fridge for one week.
๐ Recipe
Air Fryer Wonton Chips
Ingredients
Wonton Chips
- ยผ package wonton wrappers
- 1 tablespoon neutral oil
Sweet And Sour Sauce
- ยฝ cup water
- 3 tablespoons ketchup
- 4 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 ยฝ teaspoons cornstarch
- ยฝ teaspoon salt
Instructions
- Combine all the sauce ingredients in a small saucepan and bring to a boil. Remove it from the heat and set it aside until serving. The sauce will keep in the fridge for up to two weeks.
- Cut the wonton wrappers into triangles and separate them into individual pieces.
- In a large bowl, toss the wonton wrappers with one tablespoon of oil. The wrappers will tend to stick together. Use your hands to separate the pieces and try to get a little oil on all of them.
- Preheat your air fryer to 350โ. Add as many wonton wrappers as you can in a single layer in the air fryer basket. Don't worry if some of the wrappers are folded or crinkled. They will still come out crispy.
- Air-fry for 3-4 minutes, tossing once in between, until the chips are evenly brown. Serve immediately with sweet and sour sauce on the side. You can store leftovers at room temperature for up to two days or in the fridge for one week.
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