Healthy Italian Nachos (GF)

Gluten Free

Servings 4 people

In a mixing bowl, mix together the flour, egg, and salt. Add the water a tablespoon at a time until the dough has the consistency of playdough. Divide the dough into four, remove one and cover the rest with a lightly damp paper towel.
Generously flour your working surface, shape the dough into a flat rectangle, dust top with GF flour and place on surface. Using a floured rolling pin, roll out the dough as thin as you can without it cracking, adding more flour as needed to the surface of the dough.
Once you have rolled them as thin as possible, use a knife or pizza cutter to cut the dough into 4”x4” squares. Cut the square in half, diagonally to create triangle shaped chips. Use a food brush to dust of some of the excess flour & use a small spatula to lift & set aside on a separate sheet of wax or parchment paper.
To Cook:
Heat oil in a large pot until temperature reaches 350F. Oil should be about 1/2 - 1 inch deep. Cook wonton chips in batches in the hot oil and fry until all sides are golden brown, about 1 minute per batch (flip halfway). Remove crisps from oil and place on paper towels to drain. Season with Salt.