1 (10oz) package shelled edamame, cooked (equals about 2 cups)
2 cloves garlic, peeled
A ½ inch piece of ginger (about 1 Tbs), peeled and coarsely chopped
1 serrano pepper, seeds removed
3 Tbsp peanut powder
2 Tbsp olive oil
1 Tbsp lite soy sauce
Juice of 1 lemon
5 Tbsp Water
Salt and pepper to taste
Chopped Peanuts (optional)
Preheat oven to 375°. Line baking pan with baking mat or parchment paper. Slice wonton wrappers in half diagonally.
Mix oils together and brush evenly on both sides of wonton wrappers. Do not allow wrappers to overlap. Sprinkle with salt.
Bake approximately 10 minutes, until lightly browned.
Note: Wonton wrappers are refrigerated. I usually find them in the produce section of my grocery store. These chips are so yummy, you’ll probably want to make more than 1 batch. A package of 60 wonton wrappers will make 4 batches, just go for it.
—–Asian Inspired Hummus:
Cook edamame according to package directions, rinse under cold water until cool.
Combine edamame, garlic, ginger, serrano pepper, peanut powder, olive oil, soy sauce, and lemon juice in food processor. Process until smooth. If needed, add cold water, 1 tablespoon at a time, until desired consistency is reached.
Add salt and pepper to taste. Garnish with Siracha and chopped peanuts if desired. Serve with wonton chips (recipe above) and/or fresh vegetables.