Today is Cinco De Mayo and to me that means relentless exposure to my weakness, chips and guacamole. When we entertain there is always a bowl nearby and I have to deliberately plant myself as far away as possible. This weekend we hosted a few friends so I took a different tactic and came up with this variation on my favorite snack. It’s like sunshine in a bowl, sweet, refreshing and really satisfying. The crisps seem totally decadent but since they are baked they are a great alternative to traditional tortilla chips. I made two batches, one with sliced almonds and another with black sesame seeds. They were both delicious and got me to thinking of some other variations. Maybe honey pistachio, cinnamon sugar or ginger sesame?
This is a super flexible recipe, you can adjust the honey and lime juice to your liking and mint instead of the basil would be nice. Feel free to try a different fruit, kiwi perhaps?
- 1 cup strawberries
- 1 cup cantaloupe
- 1/2 jalapeno, ribs and seeds removed
- 1 tablespoon honey
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons basil
In a medium bowl combine the honey, lime juice, basil and jalapeño. Finely dice the strawberries and melon and add to the bowl. Taste and adjust to your liking. Serve with the wonton chips.
Sweet wonton crisps:
- 20 wonton wrappers
- 2 tablespoons coarse sugar
- 2 egg yolks
- 2 tablespoons heavy cream
- 2-4 tablespoon black sesame seeds or sliced almonds
Preheat oven to 350 degrees. Cut wrappers on the diagonal in half and place on a parchment lined cookie sheet. In a small bowl whisk the egg yolks with the cream, make sure to blend them well. Brush the tops of the wrappers with the egg wash and sprinkle with the sugar and almonds or sesame seeds. Bake for 8-10 minutes until golden brown and crisp. Serve with the salsa.