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Homemade wonton chips with black beans and corn salsa is a delicious appetizer or snack. The chips are crunchy, flavorful, and nutritious, and are so easy to make.
Homemade Wonton Chips With Corn and Black Bean Salsa
There are very few dishes that are as great as chips and salsa. It’s just the perfect food pairing. But sometimes it’s fun to break from the norm a little bit. That’s why I love these wonton chips with corn salsa. It’s a fun and unique twist on a classic food pairing, and I think it’s just as delicious … or maybe even more delicious!
This recipe uses baked wonton wrappers instead of tortilla chips. They’re just as crunchy, with a lighter, crispier bite and a different flavor from corn chips. I also like using them to scoop up things like bulgur salad or a creamy corn dip.
The corn salsa is almost like a side salad because it’s packed with flavorful ingredients, including red onions and black beans. That makes the recipe as light as it is delicious, and just as easy to make!
Reasons to Make Wonton Chips
- Quick and easy. The wonton chips are so simple, and while they’re baking, you can easily throw together the corn salsa. The entire recipe takes just half an hour to make and is completely stress-free.
- Great for parties. Chips and salsa might be the greatest party food ever invented. And this recipe is no exception. These wontons and corn salsa have everything that makes chips and salsa so popular at parties. They’re tasty, you can eat them with your hands, and they’re perfect for snacking.
- Nutritious. The salsa is super light since it’s basically just beans and vegetables. And the wontons are baked, not fried.
What You’ll Need
Here are the ingredients that you’ll need to make this crunchy snack. Head to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients.
For the Wonton Chips:
- Wonton wrappers: These bake up crispy and light, perfect for scooping! You’ll usually find them near the tofu section in your grocery store.
- Olive oil: A light brush of olive oil helps the chips crisp up in the oven. You can swap in avocado oil or any neutral oil you have on hand.
- Water: Just a splash to help the seasoning stick to the wontons.
- Salt and Black Pepper: The classic seasoning duo to bring out the flavor.
- Garlic powder: Adds a subtle, savory punch. Want to switch things up? Try onion powder, a dash of ground cumin, or go sweet with a sprinkle of cinnamon and sugar if you’re serving the chips alongside and easy fruit salad.
For the Corn Salsa:
- Corn: I like to use canned or frozen corn kernels for this recipe.
- Black beans: You can use red kidney beans if you prefer.
- Green bell pepper: Adds crunch and color. Red or yellow bell pepper works just as well if that’s what you’ve got.
- Onion: A red onion is best for this recipe, but you can use a white onion, a yellow onion, or a shallot.
- Extra virgin olive oil: To combine the salsa.
- Lime juice: Always use freshly squeezed lime juice. Lemon juice will work, but lime really does it best.
- Salt & Pepper: To taste, as always.
- Cilantro or parsley: A fresh herb garnish gives the salsa a nice finish. If cilantro isn’t your thing, parsley or even chopped green onion works fine too.
How to Make Wonton Chips
- Preheat. Turn your oven on to 400˚F.
- Prep the wontons. Place the wonton wrappers on two large, greased baking sheets.
- Mix the olive oil and water. Put the olive oil and water in a bowl, and stir to combine.
- Coat the wontons. Use a kitchen brush to coat each wonton wrapper with the olive oil and water mixture.
- Season. Sprinkle salt, pepper, and garlic powder over all of the wonton wrappers.
- Cut. Use a knife to cut each wonton wrapper into two triangles – so cut down the center, diagonally.
- Bake. Put the wontons in the oven until they turn golden brown, which should take about 6-7 minutes.
How To Make Corn Salsa
- Add the salsa ingredients. While the wontons bake, put the corn, black beans, bell pepper, and onion into a bowl and mix together.
- Make the dressing. Add the extra virgin olive oil, lime juice, salt, and pepper to a small bowl, and whisk to combine.
- Finish the salsa. Pour the dressing over the salsa ingredients, and mix until everything is well combined.
- Garnish and serve. Sprinkle cilantro or parsley over the corn salsa and serve it with the wonton chips.
Recipe Tips
- Cut the Wontons on the baking sheet. After brushing the wontons with olive oil, they will be very flimsy and delicate, and transferring them from a cutting board to a baking sheet can be frustrating. So you can cut them into triangles, place them on a baking sheet, and then brush the wontons with the olive oil and water mixture. If you decide to cut them on the baking sheet, as I do, use parchment paper and an excellent, sharp paring knife to protect the baking sheet from cuts. Also, don’t press down too hard with the knife.
- Give them space. When you bake the wonton chips, make sure that the pieces aren’t touching. They can be close to each other, but you don’t want the chips to touch, or they won’t be able to get as crispy in the oven.
- Add some heat. This salsa doesn’t have much spice. If you like your salsa to have a kick, throw in some diced jalapeño or serrano peppers, or take inspiration from my pico de gallo recipe.
- Make it ahead of time. One of my favorite things about this recipe is how quick it is to make. But if you have the time, try to make the salsa in advance, then let it chill in the fridge. The more time this corn salsa spends in the fridge, the more the flavors will marinate together and become stronger.
FAQs
Yes! If anything, wonton chips are even more crispy than the corn tortilla chips that you buy at the store.
You can absolutely use canned corn for this recipe. The texture of frozen corn is a little bit better, so I recommend it, but this recipe still works great with canned corn.
Definitely! I like to use black beans for this recipe, but it’s also great with red kidney beans. Those are the only beans I’ve tried, but you could use others if you want.
Serving Suggestions
I like to serve these wonton chips and corn salsa the way you would serve traditional chips and salsa: with an ice-cold refreshing margarita! My favorite is a strawberry beer margarita or a classic pineapple margarita. This recipe works great as an appetizer or side dish when served with some traditional Mexican entrees, such as crock pot steak fajitas, spicy sofritas, and Instant Pot chicken mole.
How to Store Leftovers
- Countertop. Leftover chips can be stored in an airtight container or bag on the counter for up to one week. Just make sure that the container is dry, or the chips will get soggy and moldy.
- Fridge. Leftover corn salsa can be stored in an airtight container in the fridge for up to 5 days.
More Easy Salsa Recipes
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Wonton Chips with Corn Salsa
Ingredients
For the Chips
- 24 wonton wrappers
- 2 tablespoons olive oil
- 2 teaspoons water
- salt and freshly ground black pepper, to taste
- garlic powder, to taste
For the Corn Salsa
- 1 cup canned corn kernels or frozen kernels, (thawed if frozen)
- 15 ounce can black beans, (or red kidney beans)
- 1 green bell pepper, diced
- 1 small jalapeno, seeded and finely diced, (optional to use)
- 1 small red onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- salt and freshly ground black pepper, to taste
- fresh cilantro or parsley for garnish
Instructions
For the Chips:
- Prep. Preheat the oven to 400˚F.
- Prepare the wonton wrappers. Place the wonton wrappers on two large greased baking sheets. Combine the olive oil and water in a small bowl. Generously brush each wrapper with the olive oil mixture. Sprinkle with salt, pepper, and garlic powder.
- Cut and bake. Using a paring knife, cut each wonton wrapper into two triangles. Then, transfer the baking sheets to the oven and bake the wrappers for 6 to 7 minutes, or until golden brown.
For the Corn Salsa:
- Combine the salsa ingredients. While the wontons bake, combine the corn, black beans, diced peppers, and chopped onion in a large salad bowl.
- Make the dressing. In a small mixing bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Combine and serve. Pour the dressing over the corn mixture and mix until thoroughly combined. Taste and adjust accordingly. Garnish with cilantro or parsley and serve with the wonton chips.
Notes
- Wontons: After brushing the wontons with olive oil, they will be a little too soft to handle, and transferring them from a cutting board to a baking sheet can be frustrating. So you can cut them into triangles, place them on a baking sheet, and then brush the wontons with the olive oil mixture. OR, if you decide to cut them on the baking sheet, as I do, use parchment paper and a sharp paring knife to protect the baking sheet from cuts. Also, don’t press down too hard with the knife.
- Baking: When you bake the wonton chips, ensure the pieces aren’t touching because they won’t get as crispy in the oven.
- Add-ins: If you like your salsa with a spicy kick, mix in more jalapeño or add serrano peppers.
- Make the Salsa ahead of time: For the most robust flavor, make the salsa ahead of time and let it chill in the fridge for a few hours.
- Leftover wonton chips can be stored in an airtight container or bag on the counter for 1 week.
- Leftover corn and black bean salsa can be stored in an airtight container in the fridge for 5 days or in the freezer for 4 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This looks great ~ I’ve used wonton wrappers for lots of things but never chips ~ gotta try ๐
I am making this for lunch tomorrow.
This looks amazing and crunchy!
What a fabulous and healthy little snack!
Oooohhh, summer! I can’t wait until summer, but this can get me through until then ๐