Four-Ingredient Cinnamon Sugar Crisps
Makes about 98-100 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
1. Lightly adapted from the Baked Wonton Crisps recipe on Eat Healthy. [br]2. My crisps on the bottom rack were cooking much faster than the ones in the top. Make sure to check them at the 6-minute mark.[br]3. I had about a tablespoon of sugar leftover after sprinkling it on the wrappers.
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