Wonton Cinnamon Crisps
A Crunch in Every Bite

If the young bakers prefer, they can use cookie cutters to create different shapes for their cinnamon crisps. Just remember to:

• Make these shapes of approximately the same size so that they do not require different baking time.

• Make sure that the wonton skin is completely cut before removing the cookie cutters.

• Sugar - starts with 2 Tbsp., use more if needed.
• Cinnamon - use 2 tsp for every 2 Tbsp of sugar.
• Wonton skins - as many as you like.
• Melted butter - depends on the number of wonton skins, but I would start out with 2 Tbsp.

Preparation

• Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius, and either grease or line a large cookie sheet with parchment paper.

• Combine sugar and cinnamon together and set aside. Then cut each wonton skin as desired.

  

• Brush both sides of wontons with melted butter. Then place them on the prepared cookie sheet.

• Generously sprinkle their tops with cinnamon sugar and bake for no more than 5 minutes
  
  CAUTION: Wonton skins bake very quickly. It takes almost no time for them to go from perfectly done to completely burned.

  
  As the image on the right illustrates, a wandering moment on my part resulted in burned crisps (top). They should be lightly browned (bottom).

  
  

• Cool them on wire racks, and serve within a few hours. They are perfect alternative for potato chips at parties or any time.

This is a chance to make your well-thought opinion known.:-)