Crispy Buttered Wonton Wrappers With Romano (or Parmesan or Minced Garlic or Garlic Salt)

My sister has made these tasty little appetizers before, and we all just love them. They are super-easy and very versatile. They go well as a stand-alone appetizer, or with soups and salads.

Recipe:

One package wonton wrappers
One stick butter – melted
Grated parmesan cheese or Romano cheese or finely-minced garlic or garlic salt

Separate and lay out the wonton wrappers on a cookie sheet lined with parchment paper (my sister did this) or foil (I did this)
Use a pastry brush to spread melted butter over each wrapper
Sprinkle the one of the above-mentioned toppings
Bake at 375 until the wrappers look golden and crispy (about 7 minutes; they cook quickly you’ve really got to keep an eye on these to make sure they are nicely browned but not burnt)

Voila!

My sister has made these before using parmesan, but during my April 2012 visit, she used garlic salt. Now, I love salty foods, but some of these were a little bit too salty – so if you use garlic salt, be judicious in how much you sprinkle.

Upon my return to Texas, I made these for my mother, aunt, and myself to accompany lunch. Instead of garlic salt, I used 1/2 pkg of grated Romano cheese (left over from my pancetta-wrapped turkey meatloaf recipe). I almost burned the first batch because I wasn’t keeping an eye on them and didn’t realize just how quickly they brown up. It would help if my oven had a little window like my sister’s ovens do (yes, she has two ovens as she does a lot of cooking).