Kate's Global Kitchen: Seeded Wonton Crisps with Spicy Moroccan Carrot Dip

Seeded Wonton Crisps
with Spicy Moroccan Carrot Dip

Makes 30 crisps

These crispy snacks remind me of honey-roasted peanuts-slightly sweet and salty, with a satisfying crunch. They make snappy cocktail fare by themselves, but to really turn heads, serve them with Spicy Tunisian Carrot Dip (further below). Baking sheets measuring 17-1/4 x 11-1/2 inches hold exactly 15 wonton wrappers and are the perfect size to cook half the crisps at a time (or use whatever sized baking sheet you have, and cook in batches).

Egg Mixture
1 egg white
1 teaspoon soy sauce
2 tablespoons honey
1/8 teaspoon ground white pepper

Crisps
30 wonton wrappers
nonstick vegetable spray

Seed Topping
2 teaspoons cumin seed
2 teaspoons caraway seed
2 teaspoons toasted sesame seeds
1/2 teaspoon kosher salt
2 teaspoons sugar

1. Space two racks evenly apart in your oven, at 1/3 and 2/3 from the top. Heat the oven to 375 degrees F.

2. Beat together all egg mixture ingredients until thoroughly blended. Set aside.

3. For easy clean-up, line two 17-1/4 x 11-1/2 inch baking sheets with foil. On each sheet, arrange 15 wonton wrappers in a single layer without overlap. Spritz with nonstick spray until lightly coated. Turn wrappers over. Using a pastry brush, paint the egg mixture onto the wrappers. They should be generously coated. (Don't worry about being neat here-you can paint the whole tray, even in between the wontons.)

4. Sprinkle the seed topping ingredients evenly over the wrappers.

5. Bake until golden and crisp, about 7 to 9 minutes, rotating the baking sheets halfway through. Remove them from the oven and let cool 5 minutes on the baking sheets; the wonton wrappers will continue to crisp. Crisps will keep up to 5 days sealed airtight. If they lose their crispness, reheat in a 350 degree oven for a few minutes.

Serving Suggestion: Pair the crisps with Spicy Tunisian Carrot Dip (below) or serve instead of potato or corn chips.

Spicy Moroccan Carrot Dip

by Kate Heyhoe

Makes 2 cups

v1 tablespoon salt for water, plus 1/8 teaspoon for dip
1 pound carrots, washed and cut into 1-inch chunks
3 cloves garlic
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons ground cumin
1-1/2 teaspoons sweet paprika
1/8 to 1/4 teaspoon hot red pepper flakes

Garnish: olive oil, paprika

1. Bring 3 quarts water and 1 tablespoon salt to a boil.

2. Add the carrots and simmer until a fork easily pokes through them, about 12 minutes. Drain well. (Don't peel the carrots; they pack more nutrients with the peels on.)

3. Place carrots, 1/8 teaspoon salt, and remaining ingredients (except garnishes) in a food processor. Process until the dip is totally smooth. Taste and adjust seasonings as needed (it should have a tangy sweet-tart balance with a bit of heat).

4. To serve, swirl the top of the dip with a fork to make ridges. Drizzle on some olive oil, sprinkle with paprika and serve at room temperature with Wonton Chips (above) or crudités.