Kate Heyhoe

Kate's Global Kitchen

Seeded Wonton Crisps
with Spicy Moroccan Carrot Dip

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).

Egg Mixture
1 egg white
1 teaspoon soy sauce
2 tablespoons honey
1/8 teaspoon ground white pepper

30 wonton wrappers
nonstick vegetable spray

Seed Topping
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.


Spicy Moroccan Carrot Dip

by Kate Heyhoe

Makes 2 cups

v1 tablespoon salt for water, plus 1/8 teaspoon for dip
1 pound carrots, washed and cut into 1-inch chunks
3 cloves garlic
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons ground cumin
1-1/2 teaspoons sweet paprika
1/8 to 1/4 teaspoon hot red pepper flakes

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.


Lighter Dip and Chip Recipes

Seeded Wonton Crisps with Spicy Moroccan Carrot Dip
Asian Crudités
Chunky Curry Dip
Coconut Chips
Red Flame Salsa
Two-Minute Black Bean Dip
Yogurt and Cucumber Dip


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.


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This page created 2004 and modified November 2006.