Wonton Chips with Corn Salsa
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.
Servings: 10 servings
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
Calories: 160kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 301mg | Potassium: 213mg | Fiber: 4g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 2mg
