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Baked Cajun Chips {Leftovers Club}

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Addictive Cajun-spiced chips with a slightly spicy kick. Making your own chips has never been this easy!

Baked Cajun Chips | Healthy Nibbles and Bits

Every time I walk through Downtown San Mateo, I am struck by a myriad fragrant smells wafting towards me from every direction. Among them, the sweet smell of melted chocolate from the candy shop (which I haven’t been to yet!), the rich scent of roasted tomatoes from the pizza place, and the robust medley of bold spices coming from a Cajun restaurant.

I draw inspiration for my recipes based on the seasonal vegetables available at the farmers market, dishes I observe in restaurants, and what my finicky tastebuds crave, of course. I walked passed the Cajun restaurant two days ago, and the fragrant smells emanating from the restaurant gripped me so much that I knew I had to cook something with Cajun seasoning soon.

Baked Cajun Chips | Healthy Nibbles and Bits

For this month’s Leftovers Club recipe, I decided to create a savory snack for my partner Ruthy at Omeletta. The Leftovers Club is a fun way for food bloggers to connect, swap recipes and treats! Ruthy runs a great blog filled with easy recipes, such as this “Cheater” Guacamole. Oh, and I can’t forget about her adorable baby daughter!

Baked Cajun Chips | Healthy Nibbles and Bits

For the last two months, I have made sweet treats for my partners (oats and flax seed crisps and green tea chocolate chip cookies), and it’s time to balance out the tastebuds. So here’s some baked Cajun chips for Ruthy!

Baked Cajun Chips | Healthy Nibbles and Bits
5 from 1 vote
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Servings: 10
Author: Lisa Lin

Baked Cajun Chips {Leftovers Club}

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 1 12-ounce package of wonton wrappers
  • natural cooking spray
  • 3 tablespoons Cajun seasoning

Instructions

  • Preheat oven to 400ºF (~205ºC). Line two large baking sheets with silicone mats or parchment paper. Spray the silicone mats or parchment paper with a bit of cooking spray.
  • Take the wonton wrappers out of the package and slice them into thirds to get 3 smaller strips from each wrapper. I like to stack 5 wrappers on top of each other and cut them all at once.
  • Line each baking sheet with the wonton strips. There’s no need to leave much room between the strips, so pack them up like sardines.
  • Spray the wonton strips with cooking spray, making sure to cover up any excess flour on the wonton wrappers with oil.
  • Sprinkle Cajun seasoning over the wontons. If you want a more intense flavor, sprinkle the wontons heavily with the seasoning.
  • Bake for about 4-7 minutes. When the edges start turning brown, take the chips out of the oven. These chips burn quickly, so make sure to check them at around the 4-minute mark. In my oven, the chips at the bottom rack cooked quicker than the ones in the top rack.
  • Let the chips cool completely before eating. The chips are slightly soft when you first pull them out of the oven, but if you let them set for about 10 minutes, they will turn crispy.
  • Store the chips in an airtight container for about a week.

Notes

1. I made my Cajun seasoning by using this recipe from the Food Network.br]2. I emptied the last of the cooking spray midway through cooking, so I sprayed olive oil onto the chips with my [Misto spray. Sometimes, the Misto sprays only a jet stream, so make sure to spread the oil on the wonton strips so that every corner is covered.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: cajun, Snack, Vegetarian

For more baked wonton ideas, try this Four-Ingredient Cinnamon Sugar Crisps recipe!

Cinnamon Sugar Crisps | Healthy Nibbles and Bits


Lisa Lin Head Shot

Hey, there! I’m Lisa Lin

Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.

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  3. Katie | Healthy Seasonal Recipes says

    I love that you used wonton wrappers for these. When I first looked at the photo I assumed they were corn tortillas. I bet the texture is amazing. Yum. Glad to have found your website. Following on instagram and twitter too now. Cheers!

    Reply

    • Lisa says

      Thanks for stopping by, Katie! Using wonton wrappers for chips are fantastic and hassle free! Following you on Instagram and Twitter as well!

      Reply

    • Lisa says

      Thanks, Heather! I made some sweet crisps with these a few weeks ago, and I thought they would be great with savory chips. These definitely worked out well!

      Reply

    • Lisa says

      Thanks, Johanna! I also wanted to eat some savory snacks myself, so I thought this would be a fun idea!

      Reply

  7. Shaina says

    Ever since my trip to New Orleans in January, I’m loving cajun spices. These sound SO good. Chips are one of my dangerous addictions, once I start I can’t stop!

    Reply

  14. ~Bea~ says

    5 stars
    Thank you for an easy and flavorful snack! Having come from Louisiana this is definitely a snack for me and I even have wonton wrappers in the fridge. I most often use them for sweet except for my crab Rangoon which is why I bought them but now I may have to use some for this recipe! Great job.

    Reply
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