Potsticker Crisps

One ingredient. That’s all you need. Potsticker skins dipped in water and baked at high heat until they puff slightly and turn golden, crispy, and shatteringly crunchy.

These baked dumpling wrapper chips are lighter and crispier than tortilla chips and make a blank canvas for any dip or topping you can think of. The quick water dip before baking helps the skins crisp evenly instead of curling up at the edges, and the high oven temperature bakes them in just 4 to 8 minutes.

They’re perfect alongside Asian-inspired dips like soy sauce with ginger, sweet chili sauce, or a sesame-peanut dip. You can also break them up and use them as crunchy salad toppers or soup garnishes.

Pro Tips

• Lay the skins in a single layer with no overlapping. Overlapped skins steam instead of crisping and stick together.
• Watch them closely after the 4-minute mark. The difference between golden and burnt is about 30 seconds at this temperature.
• Shake off excess water thoroughly. Too much water on the skins creates soggy spots that won’t crisp.
• Store cooled crisps in an airtight container for up to two days. They stay crunchy at room temperature.

Variations

• Brush with sesame oil and sprinkle with sesame seeds and flaky salt before baking.
• Dust with garlic powder and a pinch of cayenne for spiced crisps.
• Use wonton wrappers if potsticker skins aren’t available. They’re thinner and will crisp even faster.