Crispy and sweet, Cinnamon Baked Wonton Chips are simply irresistible. Just 4 ingredients and so easy to make in your toaster oven!
While I always enjoy cooking with our toaster oven, I’m most grateful for it during the summer. When it’s crazy hot outside, we can still enjoy a variety of tasty treats without heating up the whole house.
They take less than 15 minutes (start to finish) and are pretty impressive for a recipe that’s so simple anyone can make it!
~ Keep scrolling for step by step photos & tips after the recipe ~
- 6 Wonton Wrappers, (3-inch squares)
- Cooking Oil Spray (We like the coconut oil variety)
- 1 teaspoon Granulated Sugar
- 1/8 teaspoon Cinnamon
- Adjust the cooking rack to the bottom position and preheat your toaster oven to 350°F on the BAKE setting.
- Set one wrapper on a cutting board and spray lightly with oil. Place the next wrapper on top and spray it with oil. Repeat with remaining wrappers, then slice the stack in half.
- Combine cinnamon and sugar in a small bowl. Arrange individual wonton pieces in a single layer on a sheet pan and sprinkle with the cinnamon sugar.
- Bake until golden brown around the edges, about 7 to 9 minutes.
- Enjoy warm or transfer chips to a wire rack to cool before eating.
Convection Toaster Ovens
Reduce the temperature to 325°F and begin checking for doneness after 7 minutes, adding more time as needed.
Adjust a cooking rack to a center position. Proceed with the instructions above. Depending on your oven, the chips may take the same amount of time or a few additional minutes of baking.
Store leftover chips in a sealed container for up to 3 days.
Nutrition Information:Yield: 2 Serving Size: 6 Chips
Amount Per Serving: Calories: 83Total Fat: 0.9gSaturated Fat: 0.6gCholesterol: 2mgSodium: 137mgCarbohydrates: 16.1gFiber: 0.5gSugar: 2.1gProtein: 2.4g
Step By Step Photos
Start by selecting the BAKE setting and preheating your toaster oven to 350°F (or 325°F if you’re using a convection toaster oven).
Then, grab a few wonton wrappers (potsticker wrappers work too) and spray or brush them with oil. Stack them together and slice in half.
Spraying the wrappers on the pan is more convenient. But I’ve noticed that our pans don’t get those sticky gunked up areas if I spray the wrappers on the cutting board instead.
Next, arrange the pieces in a single layer on your baking sheet.
Toaster Oven Tip: If your oven is smaller, you’ll want to cook the chips in two batches. It’s okay if they’re close together but if they’re overlapping the chips won’t crisp up properly.
Combine the sugar and cinnamon and sprinkle it over the chips. (Feel free to get creative here and swap the cinnamon for chai spice mix, pumpkin pie spice, or apple pie spice.)
Bake until the chips are golden brown around the edges, about 8 minutes.
I find the chips taste best if you remove them from the oven when they’re still a little light-colored in the middle and not browned all over yet.
These cinnamon chips are deliciously sweet and simple on their own but even better served with a dip or toppings. Here are some fun ideas to try:
- Make a quick fruit salsa with chopped mango, strawberries, blueberries, and a squeeze of lime juice.
- Top with sliced bananas, mini chocolate chips, and a drizzle of melted peanut butter.
- Go super decadent and crumble the chips over vanilla ice cream with caramel sauce.
Leftover chips keep really well in a sealed container at room temperature. The last time we had leftovers, I stored them in a glass container on the counter. After 3 days they were still crisp and delicious!