Parmesan and Black Pepper Wonton Chips

Turn leftover wonton wrappers into these flavorful chips in just minutes. With Parmesan cheese and black pepper, might as well call them cacio e pepe chips!

After sharing my recipe for Shiitake Mushroom Salsa with Wonton Chips in my previous post and being reminded of the versatility of wonton wrappers, I was inspired to try a new flavor combination with the leftovers.

Since I’ve been obsessed with cacio e pepe for months, even using the cheese and pepper combination in a sourdough loaf (coming to the blog eventually) I thought I’d try them here.

These wonton chips were dressed with a light sprinkling of Parmigiano-Reggiano (cacio e pepe purists might want me to disclose that the right cheese should be Pecorino Romano) and freshly ground black pepper and while one might think that the cheesy half of the combination would be the star, it’s really the latter.

Playing with this recipe reminded me of the homemade cracker phase I went through a decade ago. As a new blogger then it gave me great pleasure to make homemade versions of foods I’d never considered being able to make myself. These Sea Salt and Pepper Crackers were a favorite for a season and while I haven’t bothered much with making them lately the fact that the pepper-flavored La Panzanella and Carr’s crackers seem to always find their way in my shopping cart might reveal a pattern with my preferences.

In these wonton chips, the ground black pepper adds the same little punch that I love in the crackers and also in the classic pasta dish that inspired this combination.

Apart from oven temperature and time recommendations, there’s really nothing to this recipe. Sprinkle an amount of cheese and pepper on the wrappers that you would be happy with, pop them in oven and voila, you’ve got the perfect crispy little snack.