There is nothing better than a great tasting, crunchy chip. Especially for a light snack. But most of the store bought chips are super salty, have trans fat or I have a hard time finding the flavors that I like. So when I came across a recipe in the Food Network Magazine (December 2013) for some amazing pesto crackers, I jumped at the chance. Yes, the recipe they published called them crackers. But I consider them chips as (to me) they are too thin to be considered crackers. But whatever you choose to call them, they were amazing. So after trying their recipe, I went off on my own and created these magnificent snacks.
How amazing do those look? Lightly crisped along the edges, melted and browned cheeses and bright green parsley. And the crunch is heavenly. It literally is the perfect snacking chip. And with summer just around the corner, it’s the perfect appetizer to make and take to a party or picnic. They are easy to make, last for several days in an air tight container and retain that crunch the whole time. Even better? You don’t need a dip or salsa to accompany these chips as they have enough flavor already. Let’s get a close up!
The best part about this recipe is that you can easily switch the cheeses and herbs. Want something simple? Try Parmesan and Parsley. Or how about Asiago and Green Onion? Or even Romano and Basil. Find a combination you like and run with it. Get creative and feel free to share your flavor combinations in a comment as I’d love to hear from you!
Five Cheese & Parsley Chips:
Inspired by Food Network Magazine’s Festive Crackers Recipe
1 package of won-ton wrappers
1 cup of Italian Blend Cheese, finely shredded (mine was a mix of asiago, romano, mozzarella, provolone & fontina)
1/3 to 1/2 cup of Extra Virgin Olive Oil
2/3 cup of chopped parsley
1.5 tsp of kosher sea salt
1.5 tsp ground black pepper
1. Preheat oven to 375 and line baking sheets with either foil or parchment paper (either will work – do not use wax paper as the wax will stick to the chips and become useless)
2. Measure out your salt and pepper and mix together in separate small bowl.
3. Cut your won-ton wrappers in half, either diagonally to form triangles or vertically to form rectangles.
4. Place your won-ton triangles or strips in a single layer on your baking sheet and lightly brush with the olive oil. Then lightly sprinkle with your cheese of choice or cheese blend, top with a sprinkling of parsley and season with a pinch of salt & pepper.
5. Bake for 6-8 minutes (I discovered that 8 minutes was perfect for my oven) or until your chips are browned and crispy. Lay flat on cookie racks until cool.
6. Either serve immediately after cooling or store in an air-tight container for 3-4 days.