Chinese Soup Chips: How to Make Crispy Wonton Strips

Chinese soup chips are thin, crisp strips of fried wonton wrapper, often served as a crunchy topping or side for soup in Chinese-American restaurants. They take only a few ingredients, fry quickly, and can be seasoned simply with salt or varied with spices to suit the meal.

Ingredients

24 square wonton wrappers, about 8 oz (225 g), fresh or thawed
4 cups neutral high-heat oil, such as canola or peanut oil, about 950 ml, for frying
1/2 tsp fine salt, 3 g, or to taste
1/8 tsp Chinese five-spice powder, about 0.3 g, optional
1/8 tsp ground white pepper, about 0.3 g, optional

Instructions

Prepare the wrappers. Separate the wonton wrappers and stack them on a clean cutting board. Cut the stack into strips about 1/2 inch (1.25 cm) wide. You can cut across the short side for shorter chips or along the long side for noodle-like strips. Loosely cover the cut wrappers with a clean, dry towel while you prepare the oil; wrappers left exposed can dry out and crack, while damp wrappers can splatter when they enter hot oil.
Mix the seasoning. Stir the salt, five-spice powder, and white pepper together in a small bowl. If you want plain chips, use just the salt. Keep the seasoning close to the stove so you can apply it while the strips are hot; once the surface cools, the seasoning is less likely to stick.
Heat the oil. Pour the oil into a heavy, deep pot, leaving at least 3 inches (7.5 cm) of space at the top to reduce the chance of bubbling over. Set a deep-fry or candy thermometer against the side of the pot, with its tip in the oil but not touching the bottom. Heat to 350°F (175°C), which usually takes about 7–10 minutes depending on the pot and burner. Set a wire rack over a rimmed baking sheet nearby. Do not leave heating oil unattended, and keep water away from the pot.
Fry in small batches. Add a small handful of strips—about one quarter of the cut wrappers—to the oil. Stir gently with a spider or slotted spoon so the strips separate and cook evenly. Fry for about 30–60 seconds, turning once if needed, until puffed and pale golden. The strips continue to deepen in color slightly after they leave the oil, so lift them out before they look dark brown. Let the oil return to 350°F (175°C) before adding the next batch; overcrowding cools the oil and can make the chips greasy.
Drain and season. Lift the strips out with a spider, pause over the pot to let excess oil drip back, and spread them in a single layer on the rack. Sprinkle lightly with the seasoning mixture while they are still hot. Repeat with the remaining wrappers, adjusting the burner to keep the oil near 350°F (175°C). If the oil begins to smoke, turn off the heat and let it cool rather than adding food.
Cool before serving. Let the chips cool on the rack for 5 minutes. They become crisp as they cool. Taste one, then add a little more salt if needed. Serve promptly for the best crunch, either in a bowl alongside soup or scattered over a serving just before eating.

Tips

Keep wrapper strips dry. Wonton wrappers are delicate and can stick together after cutting. Separate the strips gently, cover them with a dry towel, and fry them soon after cutting. If the wrappers are frozen, thaw them fully in the refrigerator before opening the package; partially frozen wrappers are difficult to separate cleanly.
Use the thermometer rather than guessing. At too low a temperature, wrappers absorb more oil before crisping; excessively hot oil can brown them before they dry through. If you do not have a thermometer, test one strip first: it should bubble actively and turn pale gold in under a minute. A test strip is only a rough guide, so keep the heat moderate and watch closely.
Season in light layers. A small amount of salt is usually enough, especially if the chips will go with a salty soup or dipping sauce. Sprinkle from a little height to distribute it evenly. Add more only after tasting a cooled chip; hot oil can make the flavor seem less clear.
Use a safe, steady frying setup. Choose a heavy pot with high sides, fry in small batches, and keep children and pets away from the stove. Never add water to hot oil or move a pot full of hot oil. Turn off the burner before leaving the kitchen, and let the oil cool completely before handling it.

Serving Suggestions

Serve these strips in a small bowl alongside egg drop soup, wonton soup, hot-and-sour soup, or another broth-based meal. Their delicate crunch contrasts with a soft dumpling or tender vegetables, and each person can add as many as they like. For a topping, crush a few lightly between your fingers and scatter them over individual bowls just before serving. Adding them at the table keeps them crisp longer than stirring them into a pot of soup.

They also work as a snack with a dipping sauce. Try a small dish of sweet chili sauce, a soy-and-vinegar dip, or a little hot mustard thinned with water according to its package directions. If serving with a dip, keep the chips separate until eating; moisture softens them quickly. For a casual meal, put out a bowl of chips with sliced scallions and let diners add those to soup as well.

Variations

Change the seasoning: For a warm, aromatic flavor, use the optional five-spice and white pepper. For a mild garlic note, add a pinch of garlic powder to the salt. Avoid fresh garlic or wet seasonings in the frying oil, where they can burn or cause splattering. A small pinch of chili powder gives the chips heat, while toasted sesame seeds can be sprinkled on after frying so they cling to the surface.

Make broad or narrow strips: Cut the wrappers into 1/4-inch (6 mm) ribbons for fine, noodle-like pieces, or into 3/4-inch (2 cm) strips for sturdier chips. Thin strips fry quickly and can turn from golden to dark in moments, so watch them closely. Wider pieces may need a few extra seconds and can be turned carefully with a spider.

Try baking instead of frying: For a lower-oil alternative, brush or lightly spray the cut strips with oil, spread them in one layer on a baking sheet, and bake at 375°F (190°C), turning once, until crisp and golden, about 6–10 minutes. Oven times vary, and the strips can brown quickly near the end. Baked wrappers are usually drier and less blistered than fried chips, but they still make a convenient soup garnish.

Choose a wrapper substitute thoughtfully: Square wonton wrappers are the easiest option. If they are unavailable, fresh egg-roll wrappers can be cut into narrow strips; because they are larger and may be thicker, fry a test piece and allow a little more time if necessary. Rice-paper sheets are not a direct substitute: their texture and frying behavior differ, so use a recipe written for rice paper rather than expecting the same crisp wonton result.

Storage and Reheating

Cool the chips completely, then transfer them to an airtight container and refrigerate within 2 hours of frying. For best quality, use them within 3–4 days. Refrigeration can soften their crunch, and stacking them while warm traps steam, so make sure they have cooled on the rack before packing. Keep any dipping sauce in a separate container.

To restore some crispness, spread the chips in one layer on a baking sheet and warm them in a 300°F (150°C) oven for about 4–6 minutes. Let them cool for a minute before serving, since they crisp further as they stand. Discard chips that smell rancid, look unusual, or have been left out for more than 2 hours. Freezing is possible, but the wrappers may become fragile and lose some crispness when thawed.

Frequently Asked Questions

Are Chinese soup chips the same as fried wonton strips?
They are commonly made the same way: wonton wrappers are cut into strips and fried until crisp. Names vary between restaurants and households, and some places use “crispy noodles” for a similar garnish. This recipe uses wonton wrappers, which are thin, easy to cut, and quick to fry.

Can I make these without a deep fryer?
Yes. A heavy saucepan or Dutch oven works well, provided it is deep enough to hold the oil with plenty of headroom. Use a thermometer to monitor the temperature and a spider or slotted spoon to remove the strips. Avoid shallow frying in a small skillet, where the oil can splash more easily and the strips may not cook evenly.

Why did my strips turn out greasy or chewy?
The oil may have been too cool, or too many strips may have gone into the pot at once. Both lower the oil temperature and slow crisping. Fry a small batch, wait for the oil to return to 350°F (175°C) between batches, and drain the strips on a rack rather than piling them on a plate. Also check that the wrappers are fully thawed and dry.

Can I prepare the strips ahead of time?
You can cut the wrappers shortly before frying and keep the strips covered with a dry towel while you heat the oil. For the best texture, fry them close to serving time. Fried chips can be made earlier and refrigerated after cooling, but they may need a few minutes in the oven to regain some crunch.

Can I use the oil again?
After the oil has cooled completely, strain it through a fine mesh strainer if it is clean and has no burnt particles or off smell. Store it in a sealed, clearly labeled container in the refrigerator and use it soon for another savory frying job. Do not pour cooking oil down the drain; follow local guidance for disposal when it is no longer suitable to reuse.

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