wontons TITLEwp Baked Wonton Chips with Corn Salsa

Corn Salsa?!? I know, I know. It’s a summer salad. Eh. I couldn’t wait that long to have my corn. Sorry. And it will make its appearance again on Super Bowl Sunday.

Besides, did you know that frozen corn is harvested¬†at its peak and flash frozen to preserve its awesomeness? Yep, it’s true. The Internet(s) told me so. icon wink Baked Wonton Chips with Corn Salsa

But, no, really, it is true. You can go to WebMD and read this little piece on frozen veggies.

How about these Baked Wonton Chips! I’m a little late to the wonton party, but better late than never, right?

My husband saw the wonton wrappers in my grocery bag and he thought I was going to use them for egg rolls. Imagine his surprise when he saw chips. He was disappointed at first – the man wanted an egg roll – but after downing a few handfuls of the chips, he was more than pleased with my decision.

wontons3wp Baked Wonton Chips with Corn SalsaI have made these chips only once before, and I made them with cinnamon sugar. (YUM!)  This time around I wanted to play a little and see if they would be just as delicious with salt and pepper. Lo and behold, they were amazing! I could not stop eating. Half of the batch was gone before I realized that I needed to take a photo and share the recipe with you.

You can sprinkle whatever topping you want on these goodies. As I said, the cinnamon sugar was fabulous, but I went with a savory version because I wanted to use them for this corn salsa. I think it is a great pairing, and I can’t wait to enjoy this deliciousness again this upcoming weekend.

wontons4wp Baked Wonton Chips with Corn Salsa


Baked Wonton Chips with Corn Salsa
Prep time
Cook time
Total time
Serves: Serve 8 to 10
For the Chips
  • 24 wonton wrappers
  • 2 tablespoons olive oil
  • 2 teaspoons water
  • salt and pepper to taste
  • garlic powder to taste
For the Corn Salsa
  • 1 cup frozen corn, thawed
  • 1 can (15-ounce) black beans or red kidney beans
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • salt and pepper to taste
  • cilantro or parsley for garnish
For the Chips
  1. Preheat oven to 400.
  2. Place the wonton wrappers on two large greased baking sheets.
  3. Combine the olive oil and water in a small bowl.
  4. Generously brush each wonton wrapper with the olive oil mixture.
  5. Sprinkle with salt, pepper, and garlic powder.
  6. Using a paring knife, cut each wonton wrapper into two triangles.
  7. Bake for 6 to 7 minutes, or until golden brown.
For the Corn Salsa
  1. Combine the corn, black beans, diced pepper, and chopped onion in a large salad bowl.
  2. In a small mixing bowl whisk together the extra virgin olive oil, lime juice, salt, and pepper.
  3. Pour the dressing over the corn mixture; mix until thoroughly combined.
  4. Garnish with cilantro or parsley.
  5. Serve with Wonton Chips.
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16 Comments on this article. Feel free to join this conversation.

  1. CJ at Food Stories January 31, 2013 at 7:53 AM - Reply

    This looks great ~ I’ve used wonton wrappers for lots of things but never chips ~ gotta try :-)

  2. Nancy R January 31, 2013 at 6:38 AM - Reply

    I am making this for lunch tomorrow.
    This looks amazing and crunchy!

  3. mjskit January 30, 2013 at 8:22 PM - Reply

    What a fabulous and healthy little snack!

  4. Laura Dembowski (@piesandplots) January 30, 2013 at 7:51 PM - Reply

    Oooohhh, summer! I can’t wait until summer, but this can get me through until then :)

  5. Stacy | Wicked Good Kitchen January 30, 2013 at 3:07 PM - Reply

    Ugh! I have a shared weakness for salty, crispy, crunchy snacks. And, I agree with you about frozen whole kernel corn. It certainly has its place (like in my recent recipe for Buffalo Chicken Chowder with Bacon & Cheese Tortellini). Too funny about hubbies…when they are expecting a certain dish when you buy ingredients, LOL! Thanks for this great recipe, Kate! xo

  6. Sandra's Easy Cooking January 30, 2013 at 1:20 PM - Reply

    I could eat that every single day…looks amazing, Kate! I loveeee wonton baked or ahem fried! hehe Awesome combo and great for any party.

  7. Nami | Just One Cookbook January 30, 2013 at 11:37 AM - Reply

    I have wonton in my fridge right now. I have to make this before super bowl party comes! I can eat this as snack everyday…and corn and kids are always friends!

  8. Laura (Tutti Dolci) January 30, 2013 at 11:31 AM - Reply

    Wonton chips?! Love it, great appetizer idea!

  9. Sommer@ASpicyPerspective January 30, 2013 at 8:37 AM - Reply

    Ooo, that looks so good. I’m a sucker for crunchy snacks!

  10. kirsten@FarmFreshFeasts January 30, 2013 at 5:48 AM - Reply

    I agree with WebMD! Last year was our first summer with both kids in braces (no corn on the cob for them) so I put up more than my usual amount of corn (cooked kernels cut from the cob, frozen on a try and then bagged up). I’ve been tapping into my stash lately, and this looks like it will make an appearance on our table.

    I’m tempted to do a grain free twist and serve this corn salsa in an avocado cup–in my quest to add more avocado to my life in 2013 I picked up a bag at Costco and noticed that they are small enough for individual avocado boats.


  11. Averie @Averie Cooks January 29, 2013 at 11:21 PM - Reply

    Those chips looks so nice and CRISP! Like they would just get crumbs everywhere :) Which is exactly what you want in a chip! haha!

  12. Helene Dsouza I Masala Herb January 29, 2013 at 10:57 PM - Reply

    I just had breakfast and I want your wonton chips now with the corn salsa.

  13. ashley - baker by nature January 29, 2013 at 10:48 PM - Reply

    This looks seriously amazing!!!! I LOVE frozen corn, and definitely see myself making this asap.

  14. Jen @ Savory Simple January 29, 2013 at 9:48 PM - Reply

    Frozen corn is truly awesome. This looks delicious!

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