These Air Fryer Wonton Chips are a great way to use leftover wonton wrappers. They're super crispy without being greasy and taste amazing with sweet and sour sauce.
Can't get enough of Chinese Air Fryer Recipes? Try my Air Fried Mantou next!
🥡 About This Recipe
Wonton wrappers are one of my favorite uses for the air fryer. Deep-frying makes them too oily since the wrappers are thin, and they soak up a lot of oil.
In this recipe, we cut the wonton wrappers into triangles and toss them with a small amount of oil before air frying.
They come out incredibly crispy and go great with homemade sweet and sour sauce.
🌡️ Best Temperature To Air-Fry
I tested several batches at different temperatures.
At 375°F, the cooking is quite uneven. After 2 minutes, many parts are starting to overcook while others are still undercooked.
At 350°F, the cooking is more even. The wonton chips are even brown and crispy after 3 minutes.
It took about 5 minutes to cook at 325°F, which is inconvenient if you're cooking a lot at once. So, for quick and even browning, I recommend 350°F.
For the Crispy Wonton Chips:
- Wonton Wrappers: Buy these in the refrigerated section of most Asian grocery stores. You can also use egg roll wrappers.
- Oil: Any neutral-flavored oil like canola or vegetable.
For the Sauce:
- Ketchup: It might sound weird, but ketchup is the most common ingredient in Chinese sweet and sour sauces. Don't worry; you won't taste it in the sauce.
- Vinegar: Use white vinegar or apple cider vinegar.
- Lemon Juice: Freshly squeezed for the best flavor.
- Brown Sugar: You can also use white sugar, but brown sugar has more character.
- Cornstarch: Just a small amount to thicken the sauce so it can coat the wonton wrappers
- Salt: To enhance all the flavors.
STEP 1: Cut the wonton wrappers in half to make triangles and separate them into individual pieces.
STEP 2: In a large bowl, toss the wonton wrappers with one tablespoon of oil. Try to coat the pieces as evenly as possible.
STEP 3: Preheat your air-fryer to 350℉. Add as many wonton wrappers as you can in a single layer in the air fryer basket. Don't worry if some wrappers are folded; they turn out super crispy, and the double layer adds a fun texture.
STEP 4: Air-fry for 3 minutes, tossing once in between, until the chips are evenly brown. Serve with sweet and sour sauce.
🥡 Storage & Leftovers
Storing: Store fried wonton chips in an air-tight container in the refrigerator for up to one week or at room temperature for two days.
Reheating: Reheat leftovers by air-frying at 400℉ for 1 minute.
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Air Fryer Wonton Chips
- ¼ package wonton wrappers
- 1 tablespoon neutral oil
Sweet And Sour Sauce
- ½ cup water
- 3 tablespoons ketchup
- 4 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- Combine all the sauce ingredients in a small saucepan and bring to a boil. The sauce will keep in the fridge for up to two weeks.
- Cut the wonton wrappers in half to make triangles and separate them into individual pieces.
- In a large bowl, toss the wonton wrappers with one tablespoon of oil. Try to coat the pieces as evenly as possible.
- Preheat your air-fryer to 350℉. Add as many wonton wrappers as you can in a single layer. Don't worry if some wrappers are folded; they turn out super crispy, and the double layer adds a fun texture.
- Air-fry for 3 minutes, tossing once in between, until the chips are evenly brown. Serve with sweet and sour sauce.