Serves: 4
Total Calories: 595
Line a baking sheet with a double layer of paper towels. Set aside.
Combine the sugar and cinnamon in a small bowl and blend well.
Heat the corn oil in a small, heavy saucepan over medium-high heat until the oil registers 350°F on a food thermometer.
Starting at one corner of each wonton skin, cut a slit halfway through to the center. Fry 1 wonton skin at a time, turning it over with tongs after 6 to 7 seconds, or until golden brown. (The wonton crisps will continue to brown after they are removed from the oil.) Using tongs, transfer the wonton crisps to the prepared baking sheet and immediately sprinkle both sides with the cinnamon mixture. (Any remaining mixture can be kept in a covered container and used as needed.) Allow the crisps to cool. When the Cinnamon Wonton Crisps are cool, store them in an airtight container at room temperature for up to 2 days.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Cinnamon Wonton Crisps recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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