Wonton Crackers

From Everyday Food and Husband-Tested in Alice’s Kitchen
Makes 32

Last week I tried making Wonton Soup (Recipe on this blog) for the first time. It was pretty good, but I found that the wontons that I bought at Lost River Market & Deli were a bit larger than the soup recipe had called for. So, I trimmed the wontons and used the trimmings to make these tasty crackers. They tasted good all on their own, but would be yummy with your favorite dip. As I prepared these, I thought they would be fun for kids to make.

8 rectangular wonton wrappers
1 ¼ teaspoons olive oil or olive oil spray
1 teaspoon sesame or poppy seeds
1 teaspoon fennel seeds
Kosher or sea salt
Freshly ground pepper

Preheat oven to 350° F. Arrange the wrappers on a parchment lined baking sheet. Spray or brush both sides with olive oil. Arrange the wrappers in two rows with the sides touching. Sprinkle with the sesame and fennel seeds. Season with salt and pepper. Place a sheet of parchment paper on top of the wrappers and press down to make seeds adhere; gently remove the paper. Using a pastry wheel or sharp knife cut lengthwise and crosswise, dividing each wrapper into 4 equal pieces. Bake until crisp and golden, about 6 to 8 minutes. Remove from baking sheet onto a cooling rack. Cool before storing in an airtight container up to 2 weeks.

Nutritional Information for per cracker: 7 calories; 0.2 grams fat; 0.2 grams protein; 1.1 grams carb; 0.1 grams fiber.