Makes: About 3 dozen
Time: About 30 minutes
Here’s a shortcut for when you want to make crackers but don’t want to deal with dough: Packaged wonton skins bake up crackly and crisp in a matter of minutes and can be sprinkled with pretty much any seasoning you can think of. Serve this fennel seed version with some prosciutto and you’ll have an hors d’oeuvre worthy of a cocktail party, or check out the variations for further inspiration.
1. Heat the oven to 350°F and line baking sheets with parchment paper.
2. Stack the wonton wrappers and cut them in half to make rectangles or triangles. Arrange them on the prepared baking sheets and brush both sides very lightly with oil. Sprinkle with the fennel seeds, red pepper flakes, salt, and pepper, lightly pressing the toppings into the wrappers with your fingers so they stick.
3. Bake until light golden and crisp, 6 to 8 minutes. Cool completely on racks and serve as soon as possible (these don’t keep well).
SESAME WONTON CRACKERS A great vehicle for thin slices of sushi-grade fish or scallops: Substitute a mixture of 1 teaspoon vegetable oil and 1 teaspoon sesame oil for the olive oil. Use 1 tablespoon sesame seeds instead of the fennel seeds and red pepper flakes.
CINNAMON-SUGAR WONTON CRACKERS These barely sweet “crackers” are a perfect, light way to satisfy a sweet tooth: Substitute 1 tablespoon melted butter for the oil. For the topping, use a mixture of 1½ teaspoons sugar and ½ teaspoon cinnamon.
SPICY CAJUN WONTON CRACKERS For the topping, use ½ teaspoon each dried oregano, cayenne, garlic powder, and salt. (Or if you don’t have those things, feel free to just use Old Bay.)