Cinnamon Sugar Wonton Chips
Golden brown, crunchy and striking the perfect balance of cinnamon-sugar, Cinnamon Sugar Wonton Chips are simple to make at home. Made with less than 5 ingredients, they bake up fast and are the perfect dipper for any dessert dip. They’re also a great standalone snack! Learn my two different methods for making them here.
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Today’s recipe is a bonus recipe from my Carrot Cake Dip — because when I started making homemade wonton chips, I did not want to stop.
You might be wondering why we would bother making cinnamon sugar wonton chips at home when cinnamon sugar pita chips or cinnamon sugar tortilla chips already exist and are readily available at the grocery.
And that’s a fair question.
The answer is that there is something fun and a little bit special about making these yourself. Once you take that first crunchy, cinnamony, sweet bite, you’ll get it.
Why I love this recipe:
Crunchy, cinnamon and slightly sweet, these wonton chips are the perfect dipper for any kind of dessert dip, whether it’s a classic like Cheesecake Dip or something more unexpected, like the Carrot Cake Dip this recipe was developed to pair with, or even Dulce de Leche Dip.
My kids and husband took to nibbling on these by themselves. Think of it like serving tortilla chips… they’re excellent with salsa, but sometimes, you just want to enjoy the chip on its own. These are like that.
I actually tested two different methods for making these chips and they both have slightly different vibes, so I’m sharing them both with you here.
The first method is prettier. You place the sliced wonton wrappers in a single layer on a sheet pan, drizzle melted butter on top, and sprinkle them with cinnamon sugar. The result is a perfectly triangular and beautifully crisp, evenly coated chip that looks as good as it tastes.
The second method is for people who are not looking for perfection. You throw everything into a bowl, toss it together, and call it a day. My warning to you is that this gets messy. Things will stick together. The chips are more rustic and uneven, but honestly, it’s not that different from making homemade tortilla chips with corn or flour tortillas… and no one has ever complained about those.
It’s a choose your own adventure recipe.
Pair these cinnamon chips with the following dessert dips: Carrot Cake Dip | S’mores Dip | Funfetti Dip
What you need to make this recipe:
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- Sharp knife
- Rimmed sheet pan
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons and/or kitchen scale
- Pastry brush
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- Wonton wrappers — these are what you need to make the cinnamon-sugar chips. Slice them in half with a knife or a pizza cutter.
- Unsalted butter — this is what we coat the wontons in before coating in cinnamon-sugar. While you could probably replace it with a vegan butter or even a spritz of 100% avocado oil spray, I have not tried this.
- Granulated sugar — also known as white sugar, this is what we use to sweeten our chips. There is no substitute.
- Ground cinnamon — this adds some bonus flavor to the chips! Don’t skip it.
These make a great snack all on their own, but they can also be dressed up into dessert nachos.
You could even add them to a bowl of vanilla ice cream with chocolate sauce and caramel sauce to give some delicious crunch and churro vibes.
Serve with your favorite dessert dip or even a classic fruit salsa.
How to make Cinnamon Sugar Chips with Wontons
Prepare. Preheat the oven. Line a baking sheet with parchment, and set aside.
How to make them… the sheet pan method. Place the triangular wonton wrappers in a single layer on the prepared sheet pan. Do not let them touch.
Drizzle or brush with butter, then sprinkle with the cinnamon-sugar mixture.
How to prepare them… the bowl method. Place the triangular wonton wrappers in a large bowl and drizzle with the butter. Gently toss to coat then sprinkle on the cinnamon sugar mixture. Transfer them to the prepared baking sheet and try to separate them out into a single layer.
Bake the chips in the preheated oven for 4-6 minutes, or until the wontons are golden brown and crisp. Remove and and let cool.
Repeat the process however many times it takes to get all the chips made.
how to store:
Store the Cinnamon-Sugar Wontons in a sealed container at room temperature. They will become soft if stored in the refrigerator.
Erin’s Easy Entertaining Tips
Real talk: I do not make baked chips for many occasions, and it’s not something I make in my house just because.
Which is why these cinnamon-sugar wonton chips are the perfect sweet chip to make and share when you’re hosting friends for any occasion.
If I were to make these for a crowd and for an event, here are some things I might do:
- Make them early. Just be sure to store them in an airtight container so that they do not get soft.
- Double the recipe for a large crowd.
- Play with the spices. Add pumpkin pie spice or apple pie spice instead of just cinnamon to step them up a notch especially if you are pairing with something seasonal.
Frequently Asked Questions
Sure, though the bake time will be a little different depending on what you use. You would slice up pitas like you do in my homemade pita chip post here. You could do the same thing with corn tortillas to make a cinnamon sugar tortilla chip.
The wonton wrappers are available in the refrigerated section of my grocery store near the tofu and pre-packaged cheese. It might be the same at yours.
Yes. Egg roll wrappers tend to be larger and a little bit thicker than wonton wrappers so your bake time will probably be longer, and you will need to cut them down to a more bite-sized size.
You sure can make them ahead of time. Just make sure to let them cool off completely before transferring to an airtight container and storing at room temperature.
While I have never tried this substitution, I think it would work. If you do the sheet pan method, I think that spraying them with 100% avocado oil spray would be an easy win.
Probably, though I have no idea how you would do that nor do I know if it would work, given the fact that air fryer baskets are significantly smaller than sheet pans.
Any dessert dip is a great thing to pair with these.
Yes. Simply swap the cinnamon sugar for your favorite spice blend.
Quick tips and tricks to the best baked cinnamon sugar chips:
- Keep an eye on them as they bake. These bake up quickly — we’re talking 5-6 minutes max. If you walk away, they will go from perfectly golden to burnt before you know it.
- The single layer is non-negotiable for the sheet pan method. If the wrappers overlap or touch, they will not crisp up evenly. Give them a little room on the sheet pan as you lay them out.
- The bowl method is messier but still delicious. If you don’t mind chips that are not perfectly formed and want something quick and easy, toss everything into the bowl and just go for it. Think of this like a homemade tortilla chip. It’s a little rustic but nobody will complain.
- Slice them in half before preparing so that your chips are the ideal size. If you use the full wonton wrapper, these chips will be awkward for dipping.
- Store in an airtight container at room temperature. Avoid the refrigerator, as that will soften the chips. They will keep up to a week if they last that long.
Here’s how you can make this sweet dipper at home…
Cinnamon Sugar Wonton Chips
EQUIPMENT
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Ingredients
- 16 oz. wonton wrappers halved
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
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Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set aside.
- Cut 16 oz. wonton wrappers in halves so they are in triangular shapes.
- Combine the ½ cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Mix, then set aside.
- The sheet pan method: Place the triangular wonton wrappers in a single layer on the prepared sheet pan(s). Do not let them touch. Drizzle with the melted 4 tablespoons unsalted butter , then sprinkle with the cinnamon-sugar mixture.
- The bowl method: Place the triangular wonton wrappers in a large bowl and drizzle with the butter. Gently toss to coat then sprinkle on the cinnamon sugar mixture. Transfer them to the prepared baking sheet and try to separate them out into a single layer.
- Bake in the preheated oven for 4-6 minutes, or until the wontons are golden brown and crisp.
- Remove from the oven, then transfer to a cooling rack.
- Repeat the process as many times as necessary until all the wonton crisps are baked.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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