Corona Cookbook: Parmesan Wonton Crackers
Michael Bedford Cooks
By: Michael Bedford - May 05, 2020
Parmesan Wonton Crackers
- Store-bought wonton wrappers
- Olive Oil (or avocado oil! or liquid coconut oil! or canola oil! or melted butter!)
- Grated parmesan cheese
- Fresh Parsley (or basil, or dill, or cilantro!)
- Salt and Pepper
Mix up the herbs and seasonings here however you like – we love a simple salted cracker, swapping the parsley for basil or dill, adding a dash of smoked paprika, turmeric, or cayenne, or swapping the savory toppings for a sprinkle of cinnamon and sugar.
Store your homemade crackers in an airtight container on the counter for a day, or freeze them for easy snacking anytime.
- 25 square wonton wrappers (about 1/2 of a standard package)
- 1/4 cup extra virgin olive oil
- 1 cup grated parmesan cheese
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
- Heat oven to 375 degrees Fahrenheit.
- Cut square wonton wrappers in half to form rectangles.
- Lay wonton rectangles out in a single layer on a baking sheet.
- Use a pastry brush to lightly brush wonton wrappers with olive oil.
- Lightly sprinkle wonton wrappers with parmesan cheese, parsley, salt and pepper.
- Bake at 375 degrees F for 6-8 minutes or until wonton crackers are lightly browned and crispy. Serve immediately or store in an airtight container for 3-4 days.
Additions and Substitutions. Use avocado oil, canola oil, liquid coconut oil, or melted butter in place of the olive oil. Use chopped basil, dill, or cilantro in place of the parsley, or omit it entirely. Strict vegetarians should look for parmesan cheese made without rennet. We have not tested this recipe with rice wrappers or pasta dough.