These delicious crispy wontons are coated with cinnamon and sugar. They are so light and crunchy that you won’t believe they’re homemade!
I never thought that I would be doing this, but I am signed up to run a half marathon later this year, the Nike Women’s Half Marathon in San Francisco to be exact. A whirlwind of excitement but even more fear is going through my head right now. The longest distance I have run at a time was 6 miles, so the thought of having to run 7.1 more miles is nothing but daunting!
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The irony in all of this, of course, is that I’m not the hugest fan of running. Sure, I run a few miles here and there, chase after a bus, or sprint across road just to make a traffic light. Anything beyond 4 miles requires serious mental coaxing. And some 2Pac. Am I crazy for volunteering to subject myself to physical torture? I’ll forgive you if you say yes. But running a half marathon is on my bucket list, and there’s no better time to cross that item off than now.
Naturally, the only way to celebrate the beginning of a new adventure is with sugar!
I bought a package of wonton wrappers a while ago thinking that I would make dumplings. Then, I thought it would be a better idea to make them into crisps instead. That proved to be a winner.
I was amazed that these crisps were so light and crunchy, as if they had been store-bought! The best part of it all is that these crisps did not have any greasy feel to it. I didn’t have any ice cream around the house, but I can imagine that the crisps would pair very well with ice cream or some whipped cream on top.
I thought about adding some nutmeg or ginger to the crisps just so I can fit this recipe into my Five-Ingredient Fridays theme, but that would be gilding the lily. These tasted great with just some cinnamon and sugar.
Does anyone have any pointers on how I should train/prepare for a half-marathon? I am a novice runner, so any advice is very much appreciated!
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