I didn’t set out to master air fryer crispy wonton chips. Honestly, I just had half a pack of wonton wrappers sitting in my fridge, quietly judging me every time I opened the door. You know that feeling, right? So one afternoon, instead of letting them expire like good intentions, I sliced them up, tossed them into the air fryer, and hoped for something edible.
What came out was… shockingly good. Like dangerously good. Thin, golden, shatteringly crisp chips that disappeared faster than I could make dip. Ever since then, these wonton chips have become my go-to snack for game days, last-minute guests, and those “I want something crunchy but not a whole project” moments.
Let me show you exactly how I make them, why the air fryer works so well, and all the little tweaks I’ve learned from making these way too often.
Why Air Fryer Wonton Chips Just Make Sense
I used to fry wonton chips in oil like everyone else. They tasted great, sure, but my kitchen smelled like a fast-food joint, and cleanup felt personal. The air fryer fixed all of that.
Here’s why I stick with it:
- Way less oil but still ultra-crispy
- Fast cook time (we’re talking minutes)
- Even browning without babysitting
- Easy cleanup, which matters more than people admit
Ever wondered why wonton wrappers crisp so well? They’re thin, low-moisture, and basically built for heat. The air fryer just speeds things up without the grease hangover.
The Wonton Wrapper Question (Yes, Brand Matters)
I’ve tested a few brands, and not all wonton wrappers behave the same. Some puff nicely, others stay flat and crisp. I actually like both textures, but consistency helps.
Look for wrappers that are:
- Thin but not brittle
- Square (easier to cut evenly)
- Fresh, not dried out
Most grocery store brands work fine, but if your wrappers crack while folding, they’ll crack while crisping too.
My Air Fryer Setup (And Why I Don’t Overthink It)
I’ve made these chips in a couple of air fryers, but basket-style models work best. They circulate air evenly and don’t trap steam.
If you’re shopping or upgrading, this one has treated me well:
👉 https://amzn.to/49wMQ7x
It heats evenly, handles small batches well, and doesn’t scorch thin foods like wonton wrappers. FYI, temperature control matters more than power here.
Ingredients You’ll Need (Spoiler: It’s Minimal)
This recipe feels almost silly because it’s so simple.
Basic Wonton Chips
- Wonton wrappers
- Oil spray (avocado or neutral oil)
- Salt
That’s it. Seriously.
From there, you can flavor them however you want, but this base gives you perfect crunch every time.
How I Cut Wonton Wrappers (Uniform = Better Crunch)
I stack 4–5 wrappers at a time and cut them with a sharp knife or pizza cutter.
My go-to shapes:
- Triangles (classic, scoop-friendly)
- Strips (great for dips)
- Squares (maximum crunch per bite)
Uniform pieces cook evenly. Random shapes cook… randomly. Learned that the hard way.
Step-by-Step: How I Make Air Fryer Crispy Wonton Chips
Step 1: Preheat the Air Fryer
I preheat to 350°F for about 2–3 minutes. This helps the chips crisp fast instead of drying out slowly.
Step 2: Cut the Wrappers
I slice them into triangles or strips. I keep them covered with a damp towel so they don’t dry out before cooking.
Step 3: Light Oil Spray
I lay the wrappers in a single layer and spray lightly with oil. Don’t drench them. Too much oil ruins the crisp.
Step 4: Season
I sprinkle salt lightly. I save heavier seasoning for after cooking.
Step 5: Air Fry
I cook at 350°F for 3–5 minutes, shaking halfway. I watch closely because they go from pale to perfect to burned fast.
Step 6: Cool Slightly
They crisp more as they cool. I wait one minute before touching them… usually.
Seasoning Ideas I Actually Use
Plain salted chips rock, but seasoning takes them from snack to obsession.
Savory Options
- Garlic powder + salt
- Everything bagel seasoning
- Chili crisp seasoning
- Ranch seasoning
Sweet Options
- Cinnamon sugar
- Powdered sugar (post-cook)
- Honey drizzle (very light)
IMO, garlic salt plus a pinch of smoked paprika wins every time.
Common Mistakes (Ask Me How I Know)
I messed these up plenty before getting them right.
Avoid this stuff:
- Overcrowding the basket (they steam instead of crisp)
- Too much oil (they turn chewy)
- High heat (burned edges, sad centers)
- Walking away (they cook FAST)
Ever left the room “just for a second”? Yeah… don’t.
Dips That Pair Ridiculously Well with Wonton Chips
These chips exist to scoop dip. Let’s not pretend otherwise.
My favorites:
- Spinach artichoke dip
- Buffalo chicken dip
- Crab rangoon dip
- Hummus (unexpected but good)
- Guacamole
They’re sturdier than tortilla chips, so they don’t snap mid-dip. Huge win.
Batch Cooking & Storage Tips
I make these fresh whenever possible, but you can store them.
Here’s how:
- Let them cool completely
- Store in an airtight container
- Keep at room temp up to 2 days
To re-crisp:
- Air fry at 300°F for 1–2 minutes
They bounce right back like magic. 🙂
Tools That Make This Easier (Worth It, IMO)
A few tools actually help here, and I use them constantly.
- Oil sprayer (fine mist matters):
👉 https://amzn.to/4siDuni - Sharp pizza cutter for clean cuts:
👉 https://amzn.to/4baDrDX
Small tools, big difference.
Why This Recipe So Well (And Why It Works)
After testing this against other methods, here’s why it sticks:
- Minimal ingredients
- Super fast cooking
- Flexible flavors
- Healthier than deep frying
- Beginner-friendly
You don’t need chef skills. You just need attention and a timer.
Ingredients
Method
- Preheat air fryer to 350°F.
- Cut wonton wrappers into desired shapes.
- Arrange in single layer in basket.
- Lightly spray with oil and season with salt.
- Air fry 3–5 minutes, shaking halfway.
- Cool 1 minute before serving.
Notes
- Do not overcrowd the basket.
- Watch closely during final minute.
- Season lightly before cooking, heavier after.
- Re-crisp leftovers at 300°F for 1–2 minutes.
Final Thoughts (From Someone Who Makes These Too Often)
These air fryer crispy wonton chips solved my snack cravings in a way I didn’t expect. They’re fast, customizable, and honestly kind of addictive. I make them when guests show up early, when dips need a partner, or when I just want something crunchy without committing to a whole recipe.
Try them once, and you’ll start buying wonton wrappers “just in case.” Ask me how I know. 😉