Vegan Spinach & Cheese Wonton Chips
🌱 Vegan Spinach & Cheese Wonton Chips 🧀
These Vegan Spinach & Cheese Wonton Chips are crispy, cheesy, and addictively good. Everything you love about spinach dip gets baked onto golden wonton wrappers until the edges crunch and the topping turns bubbly. They’re the kind of snack that disappears before they even cool.
I love making a tray of these for parties, movie night, or anytime I want something that feels fancy without much work. Serve them on their own or with extra marinara or vegan ranch for dipping. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Wonton Chips 💚
- 🌱 Completely dairy-free and plant-based
- 🧀 Cheesy spinach-dip flavor
- 🔥 Golden, crunchy wonton edges
- ⏱️ Easy baked appetizer
- 🎉 Perfect for parties and snacking
- 🥬 Everything you love about spinach dip in a chip
The Secret to Crispy Wonton Chips
Keep the topping light so the wrappers can crisp instead of going soggy. Squeeze the spinach very dry before mixing it with the vegan cheese. Bake on a single layer at high heat until the edges are deep golden. That’s what gives you the crunch.
Frequently Asked Questions ❓
Are wonton wrappers vegan? 🥟
Some brands are, some are not. Check the label for egg. If you can’t find vegan wonton wrappers, use small square spring roll wrappers or cut tortillas into triangles.
Can I air-fry these? 🌬️
Yes. Air-fry at 375°F (190°C) for 5–7 minutes, until the edges are crisp and the topping is melted. Work in batches.
How do I keep leftovers crispy? 🧊
They’re best eaten right away. Reheat leftovers in the oven or air fryer for a few minutes. The microwave will soften them.
🌱 Vegan Spinach & Cheese Wonton Chips
Ingredients 🛒
- 24 vegan wonton wrappers
- 1 cup frozen spinach, thawed and squeezed very dry (or 4 cups fresh spinach, wilted and squeezed)
- ¾ cup shredded vegan mozzarella
- 2 tablespoons vegan cream cheese or thick cashew cream
- 1 tablespoon nutritional yeast
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of chili flakes
- Olive oil spray or 1 tablespoon oil, for brushing
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a bowl, mix the squeezed spinach, vegan mozzarella, vegan cream cheese, nutritional yeast, garlic, salt, pepper, and chili flakes if using.
- Place the wonton wrappers on the baking sheets in a single layer. Lightly brush or spray the edges with oil.
- Spoon a small amount of the spinach-cheese mixture onto the center of each wrapper and spread it gently, leaving a little border around the edges.
- Bake for 10–12 minutes, until the wonton edges are golden and crisp and the topping is melted and lightly browned.
- Cool for 2 minutes, then serve warm.
Nutrition
| Nutrient | Per 3 chips |
|---|---|
| Calories | 110 |
| Protein | 3g |
| Net carbohydrates | 14g |
| Total carbohydrates | 15g |
| Fiber | 1g |
| Total fat | 4g |
| Sodium | 220mg |
Estimates based on vegan wonton wrappers, spinach, and vegan mozzarella. Exact numbers may vary by wrapper and cheese brand.
Notes & Tips 💡
- Squeeze the spinach as dry as possible — extra moisture is the enemy of crisp chips.
- Don’t overload the wrappers. A thin layer of topping crisps better than a thick one.
- Cut square wrappers into triangles before topping if you want the exact look from the photo.
- These are delicious with marinara, vegan ranch, or a spicy mayo dip.
These Vegan Spinach & Cheese Wonton Chips are crispy, cheesy, and dangerously snackable. Spinach dip flavor baked into golden crunchy bites. 🧀🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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