Baked Wonton Chips with Sriracha Cashew Spread

I'm pretty much obsessed with sriracha.

Dotted over popcorn, served with a side of sunny eggs, even mixed into ketchup - I just can't get enough of this absurdly spicy condiment. 

In this recipe, I used Sriracha Roasted Cashews - that's right, roasted cashews with the zingy, spicy flavor of red-hot sriracha - and blended them to make a homemade nut butter or savory spread. Then I baked up a side of wonton chips for a unique take on classic chips and dip. 

Serves: 6
Prep time: 10 minutes
Cook time: 8 minutes

Ingredients:

For the Baked Wonton Chips:

  • Organic nonstick cooking spray
  • 12 (4-1/2-inch square) wonton wrappers
  • 1 tablespoon white sesame seeds

For the Sriracha Cashew Butter:

Directions:

1. Make the Baked Wonton Chips: Preheat oven to 350 degrees F. Line rimmed baking pan with parchment paper; lightly spray with cooking spray. Cut each wonton wrapper into 4 squares; place on prepared baking pan and lightly spray with cooking spray. Bake 8 minutes or until golden brown and crispy. Remove from oven and immediately sprinkle with sesame seeds.

2. Meanwhile, make the Sriracha Cashew Butter: Place cashews and 2 tablespoons oil in food processor; process on high for 30 seconds for a chunky cashew butter. Add sea salt, to taste, if using. For a smoother butter, scrape down sides of processor and add additional 1 tablespoon oil; continue processing another 30 seconds. Serve with Baked Wonton Chips.

Need to cool down? Serve this hearty snack with some Watermelon Basil Lemonade!

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