Baked Wonton Chips with Potato and White Bean Dip

Wonton crisps and a smooth potato and white bean dip make a nice change from the usual party fare

Wonton crisps and potato and white bean dip are a perfect pairing for parties and brunches. They also make a great change from the typical chips and dips. Wonton chips can be dressed up or baked plain and are easy to make ahead of time.

Try different seasonings on the wonton skins - from spicy cayenne to sweet paprika..

Baked Wonton Chips

12 Won ton skins, cut in half
1 large egg white
½ teaspoon dried oregano
¾ cup shredded Parmesan cheese

Preheat oven to 400-degrees F. and set rack in center of oven. Coat a cookie sheet with cooking spray (or line with foil and then spray). Froth the egg white and brush tops of won ton skins. Spray lightly with oil. Sprinkle oregano and parmesan on top. Bake for about 5-7 minutes or until crispy. Place in airtight container. Chips will keep for several days.

Potato and White Bean Dip
(about 6 servings)

1 can chicken broth (reduced sodium)
OR 2 cups water with bouillon cubes
1 medium baking potato, peeled and chopped in evenly-sized chunks
1 clove garlic, mashed
1 can white beans (Great Northern, cannellini)
1 teaspoon dried thyme
½ teaspoon cayenne (optional)

Cook potato cubes in broth until very done. Drain potatoes. Combine all ingredients in food processor - blend until smooth. Refrigerate until time to serve and warm if desired. Serve with baked wonton chips and crusty baguette slices. Also pairs well with pita crisps.