Creamy Thai Slaw and Baked Wonton Chips

2 minutes, 13 seconds Read

Some recipes just come to me, like when you get a free cake for your birthday. Sometimes, I have to chase after them like a child who is throwing a hissy fit for being disobedient.

This recipe fell into the first category. One day, as I was writing down ideas for a website, it hit me. CREAMY WONTON CHIPS WITH THAI SALAD. Yep. Thank you. You were meant to be.

Start with chips. In fact, baked chips. I like fried chips, but I won’t make them because I don’t fry anything. I am afraid my arteries might see me fry something and seize it before I even taste it.

I will eat a Pronto Pup without a problem at the State Fair. You will never see me dip a battered pup in my pot of oil. I would probably burn myself, and John would then ban me from the cooking area forever. I am already prone to accidents.

This slaw can easily be made peanut- and dairy-free. Substitute mashed avocados for yogurt/sub almond butter or cashew to peanut butter.

This slaw has a great flavor and is crunchy. It’s slightly creamy, with a lot of peanut flavor and sweetness. The lime adds a tangy tang. It’s like a creamy sauce *. It’s a bit of a favorite, especially with the baked wonton chip.

This dip is a great appetizer to serve at parties and gatherings. Make this dip before you eat Pad Thai. Please take it to a picnic, then eat it there. It’s a great gift for someone who enjoys Thai food.


  • Wrappings for 10-12 wontons

Slack Dressing

  • Fresh lime juice (2-3 tablespoons per lime)
  • Freshly grated Ginger Root 1 Tbsp
  • 2 tsp low-sodium soy sauce
  • Chili garlic sauce 1/2 tsp
  • 1 tsp sesame seed oil
  • Honey, maple syrup, or agave syrup, depending on the sweetness desired.
  • If you are dairy-free, use pureed avocado or omit the yogurt altogether.
  • Depending on how peanut-y you like it, 1-2 heaping tablespoons of salted natural peanut butter


  • Half a cup of finely grated carrots
  • Purple or green cabbage finely shredded, 1 cup
  • Green onions, two stalks (finely chopped)


  • Preheat oven to 400 degrees F 204 C and cut wonton (or eggroll wrapper) into small triangular shapes.
  • Sprinkle sea salt on the chips and place them in one layer, avoiding touching each other, on a baking sheet lined with foil.
  • Bake for 6 minutes or until golden brown. Set aside.
  • Whirl together all the ingredients for the slaw while baking the chips. Seasonings can be adjusted to taste.
  • Add the veggies and toss. Serve immediately with a wonton chip. The covered dish will be kept in the refrigerator for several days.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *