These crispy rectangles are an easy base for spreads and toppings. And, they can be cooled and stored in an airtight container for two days.
INGREDIENTS (for 3 servings):
- 2 cups canola or other vegetable oil
- 16 wonton wrappers, halved
Heat oil in a 10-inch skillet to 350 degrees. Drop wonton rectangles in hot oil, 6 at a time. Fry, turning chips once or twice, until golden brown, 45 seconds to 1 minute. Remove with tongs or slotted spoon and drain on a large wire rack set over a shallow pan.
This recipe was originally featured in the USA WEEKEND article Appetizer Bar on December 8, 2002.
Find the Perfect Recipe from Pam Anderson.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.