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.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Snacks
Cuisine: American
Keyword: black bean and corn salsa, corn salsa, corn salso recipe, wonton chips
1smalljalapeno,seeded and finely diced, (optional to use)
1smallred onion,finely chopped
2tablespoonsextra virgin olive oil
3tablespoonsfresh lime juice
salt and fresh ground black pepper,to taste
fresh cilantro or parsley for garnish
Instructions
For the Chips:
Preheat the oven to 400˚F.
Place the wonton wrappers on two large greased baking sheets.
Combine the olive oil and water in a small bowl.
Generously brush each wonton wrapper with the olive oil mixture.
Sprinkle with salt, pepper, and garlic powder.
Using a paring knife, cut each wonton wrapper into two triangles.
Bake for 6 to 7 minutes, or until golden brown.
For the Corn Salsa:
While the wontons bake, combine the corn, black beans, diced peppers, and chopped onion in a large salad bowl.
In a small mixing bowl whisk together the olive oil, lime juice, salt, and pepper.
Pour the dressing over the corn mixture and mix until thoroughly combined. Taste and adjust accordingly.
Garnish with cilantro or parsley.
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.