Cinnamon Wonton Crisps
Makes 48 crisps; 6 to 8 crisps per serving. Recipe is in the “crunchy extras” chapter of “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” by Katie Morford, who says, “For a variation, mix together 2 tablespoons sugar with 11/2 tablespoons finely chopped fennel seed to use in place of the cinnamon-sugar.”
2 tbls. sugar
1 tsp. ground cinnamon
24 square wonton wrappers (see note)
1. Preheat the oven to 375 degrees.
2. In a small bowl, mix together the sugar and cinnamon.
3. Arrange the wonton wrappers in two stacks on your work surface and cut them in half on the diagonal. Place the wontons on two ungreased baking sheets, being sure that they don’t overlap.
4. In another small bowl, whisk the egg with a fork. Using a pastry brush, lightly coat the top of the wonton wrappers on one of the baking sheets (work with just one pan at a time so the egg doesn’t dry out before you add the cinnamon-sugar.)
5. Sprinkle each egg-brushed wonton with a generous pinch or two of cinnamon-sugar. Repeat with the second sheet of wontons.
6. Bake until the edges of the wontons turn golden brown, 5 to 6 minutes. Let cool on the baking sheets for 20 minutes. Store in an airtight container for up to 5 days.
Note: Wonton wrappers are sold in the produce or refrigerated section (near the tofu) or many supermarkets, organic markets and Asian markets. You can freeze wrappers you don’t use.