Wonton Cinnamon Crisps
A Crunch in Every Bite

This easy recipe for wonton cinnamon crisps lets kids bake without having to fuss over ingredients like flour or eggs. For a healthier version, use soy milk instead of butter to coat these versatile wonton skins. They come in shape of either round or square.

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.