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fried wonton crackers

Fried Flax Seed Wonton Chips

Estee
Homemade flax seed wonton wrappers fried to use as chips for serving appetizers or just for snacking!
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Prep Time 20 mins
Cook Time 1 min
Course appetizers
Servings 40 crackers

Ingredients
  

  • 2 cup white flour
  • 1/2 tsp salt
  • 1/4 cup flax seeds
  • 1 tsp black sesame seeds
  • 1 egg
  • 1/3 cup plus 2 tsp water plus an additional 4-5 tsp, if needed

Instructions
 

Mix

  • Whisk together flour, salt, flax, and sesame seeds in a bowl. Make a well in the centre.
    Crack in the egg and add the water. Whisk together to break up the egg.
    Pull the flour down from the sides of the bowl into the centre until a shaggy dough forms.
  • If the dough is dry aka super hard to knead and not holding together, add 1 teaspoon of water at a time until you can knead comfortably without having a whet dough. In the summertime when it is very hot, i find i usually add 4-5 teaspoons of extra water. Knead the dough until it is elastic and is somewhat soft when pressed with your finger- about 2-3 minutes.

Rest

  • Cut the dough in half and cover the halves with a damp cloth. Rest for 10 minutes.

Roll out

  • Sprinkle your work surface with cornstrach and place one ball on top- sprinkle more cornstarch on the dough. Leave the second ball of dough covered.
    Roll out the dough with a rolling pin as thin as possible- it should be about 2 feet in length or longer.
    Slice into squares 2 inch by 2 inch.
    Roll out each square with the rolling pin to further thin it out- i find after this roll i can cut each square into half again for them to be the right size.
  • If you want to freeze the wrappers to fry at a different time, pile up the wrappers being sure to dust cornstarch on each one before adding it to prevent sticking while frozen. Wrap tightly in plastic wrap or in a ziplock and freeze. Fry directly from the freezer.

Fry

  • Heat oil in a pot and fry the wonton wrappers 2-4 at a time. Flip just when the edges start to turn golden, not after, because they will continue to brown as they cool. This should take around 10-15 seconds per side.
    Drain on a paper towel and top or enjoy!

Store

  • Store in an airtight container or bag and use within 1 day(the day of for the best crunch).