Description
Seasoned and baked wonton wrappers with a side of corn salsa.
Ingredients
- FOR THE WONTON CHIPS
- 24 whole Wonton Wrappers
- 2 Tablespoons Olive Oil
- 2 teaspoons Water
- Salt And Pepper, to taste
- Garlic Powder, To Taste
- FOR THE CORN SALSA:
- 1 cup Frozen Corn Kernels, Thawed
- 1 can (15 Oz. Size) Black Beans Or Red Kidney Beans, Rinsed And Drained
- 1 whole Green Bell Pepper, Diced
- 1 whole Red Onion, Chopped
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Fresh Lime Juice
- Salt And Pepper, to taste
- Cilantro Or Parsley For Garnish
Preparation
For the wonton chips:
Preheat oven to 400ºF. Place the wonton wrappers on two large greased baking sheets.
Combine the olive oil and water in a small bowl. Generously brush each wonton wrapper with the olive oil mixture. Sprinkle with salt, pepper, and garlic powder.
Using a paring knife, cut each wonton wrapper into two triangles. Bake for 6 to 7 minutes, or until golden brown.
For the corn salsa:
Combine the corn, black beans, diced pepper, and chopped onion in a large salad bowl.
In a small mixing bowl whisk together the extra virgin olive oil, lime juice, salt, and pepper. Pour the dressing over the corn mixture; mix until thoroughly combined.
Garnish with cilantro or parsley. Serve with wonton chips.
