Crispy Wonton Tostada

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Baked


These Crispy Wonton Tostadas are a fun and healthy Spring appetizer full of delicious Asian flavors.


  • 12 wonton wrappers
  • Oil baking spray or a small amount of cooking oil
  • Salt
  • 1/2 of a red bell pepper, finely chopped
  • 4 inches of cucumber, finely chopped
  • 1/2 cup drained and then chopped water chestnuts
  • 1/3 cup chopped cilantro
  • 2 spring onions, chopped
  • 1/2 tsp. to 1 tsp. (to taste) of seeded, deveined, and minced jalapeno pepper
  • 1/2 tsp. soy sauce
  • 1/2 tsp. fresh lime juice
  • 1/4 tsp. sesame oil
  • 2 Tbsp. hoisin sauce


  1. Preheat the oven to 350º. Spray an 11×17″ pan with oil baking spray (or wet some kitchen towel with oil and lightly coat the pan). Place the wonton wrappers in a single non-overlapping layer. Spray the tops of the wrappers with oil baking spray (or use a pastry brush to lightly coat them in oil). Sprinkle each wrapper with a tiny pinch of salt.
  2. Put the pan into the preheated oven and bake until they’re crisp and as golden as egg noodles, 5-8 minutes. Allow the wrappers to cool on the pan.*
  3. Combine the bell pepper, cucumber, water chestnuts, cilantro, spring onion, and jalapeno pepper in a medium-sized bowl. Add the soy sauce, lime juice and sesame oil. Stir to combine. Taste and add a pinch of salt and a bit more lime juice if you’d like.
  4. Flip the wontons crisps over onto a serving plate (I flip them because the side that was down while cooking seems to be slightly concave and therefore a tiny bit easier to fill than the convex tops).
  5. Brush the top of each wonton cracker with a bit of hoisin sauce and then top each with about 2 tablespoons of the Asian salad mixture.


*Once baked, the wonton wrappers don’t store very well. But you can make them up to 8 hours ahead of time. Cool them down and then store them in an airtight container until you’re ready to top them.