Store-bought crackers are way too salty a lot of the time, and I find they end up over-powering the dips I eat them with. The few times I have tried making homemade crackers right from scratch, they’ve always needed tweeking and the texture wasn’t perfect. Wonton crackers are the perfect balance between the two.
You still get to make easy and quick crackers at home, but you don’t have to go through the tricky process of making the dough yourself.
I got the idea for these from Life as a Strawberry, altered it a bit and came out with perfect textured crackers. They get bubbly and crunchy, plus you can customize how much salt goes onto them which is normally insane in store-bought crackers.
Makes about 50 crackers
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1 cup parmesan, finely grated
- 200g pack of wonton wrappers
- Salt and pepper to taste
In a small bowl or ramekin, mix together olive oil and garlic. Stir and set aside for 30 mins to let the flavours develop.
Preheat the oven to 350 degrees F.
Cut the wrappers in half, forming rectangles. Lay the wonton wrappers out on an ungreased baking sheet. Brush each wrapper with the garlic oil,then sprinkle parsley, parmesan, salt and pepper on each one. Bake for 7-8 minutes each until puffy and golden brown. Serve immediately with your favourite dip, or save them for later in an airtight container for up to 5 days.