Seasoned homemade wonton chips with black beans and corn salsa is a delicious and healthy appetizer or snack that is easy to make and perfect for any occasion.
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.
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.
Course: Snacks
Cuisine: American
Keyword: black bean and corn salsa, corn salsa, corn salso recipe, wonton chips