Air Fryer Wonton Chips-3 ways

I love chips and I’m not choosy. Give me a potato chip, tortilla chip, pretzel, or sweet potato chip. You name it and I’m there. But, since I’ve been following a WFPB way of eating, I really try to avoid the chips and crackers because we all know it’s just empty calories and no one can ever eat just one. So now you can make these today and enjoy this guilt-free snack while you watch the Super Bowl (or Netflix)!

Enter my beloved air fryer. I just knew there must be some way to make a fat free, oil free yet tasty chip to replace my greasy, calorie-laden kettle chips. While scrolling through the grocery store the other day I spotted a package of wonton wrappers and I quickly looked at the ingredient list and I decided this could be my new chip material. So, I hurried back to the “test kitchen” to see what I could come up with.

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I began with some lofty ideas about making little dessert wontons stuffed with chopped apples and my chocolate hummus, but that didn’t exactly work out as planned. With a few more tries, I came up with 3 chip varieties that anyone can make. The seasoning I used could be adapted to any cuisine. I made some plain, some sweet and some savory. These take just minutes to prepare and are an easy and satisfying snack when you are craving that crunch.

Air Fryer Wonton Chips

  • Servings: varies
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Ingredients:

  • One package of wonton wrappers
  • Aquafaba (the liquid from a can of chickpeas)
  • Zatar seasoning
  • 1 T. sugar mixed with 1 t. china cinnamon
  • Salt and pepper

Directions:   Set your air fryer to 350 degrees. On a flat work surface, lay out 4 wonton wrappers and brush just the tops with the aquafaba. Sprinkle with seasoning and lay the 4 sheets on the air fryer rack. ** You use each seasoning separately to make the flavor you want***  Cook for about 6 minutes, shaking and looking once to make sure they don’t burn. Every machine is different––mine took about 6 minutes. They tend to stick together, but it’s easy to separate the chips once they are done. Continue with the quantity of chips that you desire, sparkling with your seasoning of choice. I made some plain (salt and pepper), some cinnamon sugar and some with the zatar seasoning.

 

 

These would also be delicious served with hummus or guac or even salsa. The next time I make these, I think I’ll use some smoky seasoning to serve with chili. Make them your own with the seasonings and flavors that you like and you will never have to reach for the Lay’s (or Cape Cod Kettle Chips).

I hope that you give these a try. Please tag me on Instagram @heidicooksplants and let me know how you like them. See you in the kitchen soon,

Heidi

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Oil Free, Crispy BBQ Tofu Sticks

You’ve probably heard the phrase FOMO (fear of missing out), but there’s a lesser known acronym out there-FOT (fear of tofu).  Tofu can be a little bit intimidating if you don’t usually cook with it. There are many varieties: soft, silken, firm, extra firm, and it can be packaged in water and refrigerated or it may be in a shelf stable aseptic package. For this recipe, I am using the tofu that is found in the refrigerated section of the grocery store. It comes in a plastic box and the tofu is packed in water. For those of you who have been uncomfortable cooking with or using tofu, this is the recipe for you.

I’m calling this an “entry-level” tofu recipe. You do not need to be an experienced chef to pull this off! This would be great to bring as an appetizer to any holiday gathering you might have.  It’s a healthy alternative to buffalo wings or mozzarella sticks so commonly found on the party table.

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This recipe came together literally in minutes. Six ingredients–(actually five, if you don’t count the seasoning) that’s all! You may even have most of these ingredients in your pantry already. I used a salt free seasoning, but you can certainly change the seasoning to your preference.

You could make your own bbq sauce from scratch-but this Stubbs brand that I use is low in sugar and is perfectly fine in this recipe. I would have liked to have used whole wheat panko-but they are really hard to find, so I amped up the nutrients by adding in some ground flaxseed meal.

Here’s how these little crispy fingers are done:

 

 

Preheat your oven to 375 and line a baking sheet with parchment paper and set aside. On a large plate, mix your panko, yeast, flaxseed and seasonings. Pour the bbq sauce in a small to medium bowl. Open the tofu in the sink so that you can drain the water from the package and pat the block dry with some paper towels. The Earth Fare brand that I used was extra firm and that variety seemed to work really well. Slice your tofu in half so you have two slabs and then slice into even slices. I ended up with 12 finger-like pieces. Next, dip each piece in the bbq sauce and then roll in the panic mixture to coat each side. Repeat until you have them all coated. Bake in the oven for 40 minutes-turning each piece at the half way mark.

 

 

 

So, while your tofu is baking away in the oven, here’s the nutrition run down. Tofu is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. A 3 1/2 ounce serving is only 70 calories, which makes it a highly nutrient-dense food. And remember, we are making these crunchy snacks without any added oil.

Wow! These just came out of the oven and I wish you could taste them right now. Crispy and crunchy and that 21 Salute Seasoning has a little bit of a kick! And you know when you cook with tofu-it’s all about making sure the tofu is well seasoned. This spice did not disappoint. I could also see using a smoked paprika and some chili flakes instead of the blend I used. I’m going to serve mine with some extra bbq sauce on the side.

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So, don’t fear the tofu. Give these a try and bring them to your next party.  Let’s see how long they last on the buffet. I think they’d also make a great dinner with some steamed broccoli and some brown rice or noodles on the side. Leave a comment and let me know how you liked them.

Have a Happy Thanksgiving everyone and I’ll see you in the kitchen soon,

Heidi