by Kate Heyhoe
Makes 30 crisps
These crispy snacks remind me of honey-roasted peanuts-slightly sweet and salty, with a satisfying crunch. They make snappy cocktail fare by themselves, but to really turn heads, serve them with Spicy Tunisian Carrot Dip (further below). Baking sheets measuring 17-1/4 x 11-1/2 inches hold exactly 15 wonton wrappers and are the perfect size to cook half the crisps at a time (or use whatever sized baking sheet you have, and cook in batches).
1 egg white
1 teaspoon soy sauce
2 tablespoons honey
1/8 teaspoon ground white pepper
30 wonton wrappers
nonstick vegetable spray
2 teaspoons cumin seed
2 teaspoons caraway seed
2 teaspoons toasted sesame seeds
1/2 teaspoon kosher salt
2 teaspoons sugar
1. Space two racks evenly apart in your oven, at 1/3 and 2/3 from the top. Heat the oven to 375 degrees F.
2. Beat together all egg mixture ingredients until thoroughly blended. Set aside.
3. For easy clean-up, line two 17-1/4 x 11-1/2 inch baking sheets with foil. On each sheet, arrange 15 wonton wrappers in a single layer without overlap. Spritz with nonstick spray until lightly coated. Turn wrappers over. Using a pastry brush, paint the egg mixture onto the wrappers. They should be generously coated. (Don't worry about being neat here-you can paint the whole tray, even in between the wontons.)
4. Sprinkle the seed topping ingredients evenly over the wrappers.
5. Bake until golden and crisp, about 7 to 9 minutes, rotating the baking sheets halfway through. Remove them from the oven and let cool 5 minutes on the baking sheets; the wonton wrappers will continue to crisp. Crisps will keep up to 5 days sealed airtight. If they lose their crispness, reheat in a 350 degree oven for a few minutes.
Serving Suggestion: Pair the crisps with Spicy Tunisian Carrot Dip (below) or serve instead of potato or corn chips.
by Kate Heyhoe
Makes 2 cupsv1 tablespoon salt for water, plus 1/8 teaspoon for dip
Garnish: olive oil, paprika
1. Bring 3 quarts water and 1 tablespoon salt to a boil.
2. Add the carrots and simmer until a fork easily pokes through them, about 12 minutes. Drain well. (Don't peel the carrots; they pack more nutrients with the peels on.)
3. Place carrots, 1/8 teaspoon salt, and remaining ingredients (except garnishes) in a food processor. Process until the dip is totally smooth. Taste and adjust seasonings as needed (it should have a tangy sweet-tart balance with a bit of heat).
4. To serve, swirl the top of the dip with a fork to make ridges. Drizzle on some olive oil, sprinkle with paprika and serve at room temperature with Wonton Chips (above) or crudités.
Kate's Global Kitchen for December 2004:
12/03/04 Christmas Cheer For Cooks: Gift Guide 2004
12/10/04 Nuts to You: The Process of Toasting Nuts
12/17/04 Holiday Light: Veggie Dips 'n' Wonton Chips
12/24/04 Virgin Cocktails and Virile Libations
12/31/04 Graduated Cookery for 2005
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created 2004 and modified November 2006.
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