Serves 4 - 6
12 wonton wrappers, cut diagonally into halves
½ teaspoon garlic salt
⅛ teaspoon powdered ginger
1 cup English cucumber, small dice
½ cup red bell pepper, small dice
½ cup green bell pepper, small dice
½ cup scallions, thinly slices
⅓ cup fresh cilantro, coarsely chopped
3 tablespoons soy sauce
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 teaspoon sesame oil
½ teaspoon crushed red pepper
For the Chips, coat each wonton half lightly with nonstick cooking spray and sprinkle with garlic salt and ginger. Arrange the wonton halves in a single layer on a baking sheet. Bake at 375oF for 4 to 6 minutes or until light brown and crisp, turning halfway through the baking process. Remove to a wire rack to cool.
For the Salsa, combine the cucumbers, bell peppers, scallions, cilantro, soy sauce, garlic, ginger, vinegar, sesame oil, and red pepper in a bowl and mix well. Chill, covered, until serving time. Serve with the chips.