I never thought that I would be doing this, but I am signed up to run a half marathon later this year, the Nike Women’s Half Marathon in San Francisco to be exact. A whirlwind of excitement but even more fear is going through my head right now. The longest distance I have run at a time was 6 miles, so the thought of having to run 7.1 more miles is nothing but daunting!
The irony in all of this, of course, is that I’m not the hugest fan of running. Sure, I run a few miles here and there, chase after a bus, or sprint across road just to make a traffic light. Anything beyond 4 miles requires serious mental coaxing. And some 2Pac. Am I crazy for volunteering to subject myself to physical torture? I’ll forgive you if you say yes. But running a half marathon is on my bucket list, and there’s no better time to cross that item off than now.
Naturally, the only way to celebrate the beginning of a new adventure is with sugar!
I bought a package of wonton wrappers a while ago thinking that I would make dumplings. Then, I thought it would be a better idea to make them into crisps instead. That proved to be a winner.
I was amazed that these crisps were so light and crunchy, as if they had been store-bought! The best part of it all is that these crisps did not have any greasy feel to it. I didn’t have any ice cream around the house, but I can imagine that the crisps would pair very well with ice cream or some whipped cream on top.
I thought about adding some nutmeg or ginger to the crisps just so I can fit this recipe into my Five-Ingredient Fridays theme, but that would be gilding the lily. These tasted great with just some cinnamon and sugar.
Four-Ingredient Cinnamon Sugar Crisps
Ingredients
- 1 12-ounce package of wonton wrappers/skins, about 48 wrappers
- natural cooking spray
- 6 TBS turbinado sugar, pure cane sugar works also
- 1/2 to 1 tsp cinnamon
Instructions
- Preheat oven to 400ºF (~205ºC). Line two large baking sheets with parchment paper.
- Slice the wonton wrappers down the middle so that you create rectangles.
- Line sliced wonton wrappers onto the baking sheets in a single layer. Spray the wrappers with cooking spray, making sure to cover all the surface area of each piece.
- Sprinkle sugar on top of the wrappers. Don’t be afraid to sprinkle liberally. Next, sprinkle the cinnamon. I found it easiest to just shake the cinnamon from the container rather than pinching some in my fingers and then sprinkling.
- Bake the wrappers for 6-7 minutes. Be careful! They burn quickly, so pull them out when the edges start to turn slightly brown. I baked everything in two batches.
- Let the crisps cool for a few minutes and enjoy!
- Store in room temperature in an airtight container.
Notes
Does anyone have any pointers on how I should train/prepare for a half-marathon? I am a novice runner, so any advice is very much appreciated!
GiselleR @ Diary of an ExSloth says
Oh man these crisps look amazing! And crisps with wonton skins sound like a genius idea to me haha. I’m adding wonton skins (and some fro yo for topping) to my grocery list this weekend 😀
As for the half, I have no tips cuz the longest I’ve ever run is 5K but good luck!
Lisa says
Thanks, Giselle! Let me know how these taste with frozen yogurt!
Stacy Jenkins says
wanted to know how many calories is this
Lisa says
The amount of calories will depend on which wonton wrappers you use. I used Nasoya wonton wrappers, and they were about 160 calories per serving. So 10 crisps were about 120-125 calories.
Kristen says
I literally just made these today!!!!!! Love them so much. They are super great especially because I had leftover wonton skins. Pure awesome 🙂
Bailey says
These are really a great little snack. I think its much easier and you get better total coverage for a consistent taste if you mix the sugar and cinnamon together in a shaker and mix and then sprinkle. JMHO
Linda Esquivel says
These crispy strips look really good. I’m trying them on the weekend. Can you fry them like tortilla chips?