These wonton nachos are a perfect change up to the traditional nachos. I absolutely love making chips with the wonton wrappers! I sometimes buy them to just make up a batch of chips and eat with salsa or dip.
They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.
You can switch up the nacho toppings to whatever your heart desires. I made these nachos when I had very little food in the house. I actually used a can of chili and then topped with cheese, onion and sour cream. The canned chili has a nice smokey flavor that adds to these nachos. If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken! Either will be delicious in this recipe.
Chili Cheese Wonton Nachos
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced
Additional Optional Toppings:
Directions: Preheat oven 400. Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt. Bake in the oven 7-8 minutes, flipping halfway through. (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit. They will crisp up as they cool. Let cool completely before assembling the nachos.
Add the chili to a small sauce pan and heat completely through. (Or in the microwave) To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want. Serve immediately!