Crispy wonton chips and a juicy pineapple salad make a simple snack feel like a treat. This recipe brings brightness, crunch, and a little heat, all with minimal effort. The air fryer does the heavy lifting, giving you golden, shatter-crisp wonton pieces without deep-frying.

Tossed with a punchy dressing, the pineapple and peanut salad is sweet, tangy, and savory at once. It’s great for parties, easy lunches, or a quick app before dinner.

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What Makes This Special

Close-up detail: Air-fried wonton crisps just out of the basket, light golden with blistered, shatte

This combo hits all the textures and flavors you want: sweet pineapple, crunchy peanuts, tender herbs, and ultra-crispy wonton crisps. It looks impressive but uses everyday ingredients and an air fryer instead of oil-heavy frying.

The salad pulls from Southeast Asian flavors—lime, fish sauce, chili—without being fussy. You can prep parts of it ahead, making it weeknight-friendly and crowd-pleasing.

What You’ll Need

Wonton wrappers (square, about 20–24 pieces)
Neutral oil (avocado, canola, or grapeseed; 2–3 tablespoons)
Kosher salt and black pepper
Garlic powder or five-spice powder (optional, for seasoning)
Fresh pineapple, diced (about 3 cups; canned works in a pinch, drained well)
English cucumber, diced (1 cup)
Red bell pepper, finely chopped (1/2 cup)
Red onion or shallot, thinly sliced (1/4 cup)
Fresh cilantro, chopped (1/2 cup lightly packed)
Fresh mint, chopped (1/4 cup, optional but great)
Roasted peanuts, roughly chopped (1/2 cup)
Lime juice (2–3 limes, about 1/4 cup)
Fish sauce (1–2 tablespoons) or soy sauce for a vegetarian option
Honey or maple syrup (1–2 teaspoons)
Rice vinegar (1 tablespoon)
Sesame oil (1 teaspoon)
Chili flakes, fresh chili, or sambal oelek (to taste)
Toasted sesame seeds (optional, for garnish)

Instructions

Cooking process: Overhead shot of the air fryer basket mid-cook, a single layer of oiled, seasoned w

Prep the wonton wrappers: Stack 5–6 wrappers at a time and slice into triangles or strips. Keep them covered with a slightly damp towel so they don’t dry out while you work.
Season and oil: In a large bowl, toss the cut wrappers with 2 tablespoons neutral oil, 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of garlic powder or five-spice if you like.
Coat evenly but don’t drench them.
Air fry in batches: Preheat the air fryer to 350°F (175°C) for 2–3 minutes. Arrange wrappers in a single layer (they can touch a bit, but don’t stack). Cook for 3–5 minutes, shaking halfway, until lightly golden and crisp.
Watch closely—wontons go from pale to browned fast. Transfer to a wire rack and sprinkle with a pinch of salt. Repeat with the remaining pieces.
Mix the dressing: In a small bowl, whisk together lime juice, fish sauce (or soy), honey, rice vinegar, sesame oil, and chili.
Taste and adjust. You want a balance of tangy, salty, sweet, and heat. If your pineapple is very sweet, add a touch more lime or vinegar.
Build the salad: In a large bowl, combine pineapple, cucumber, red bell pepper, onion, cilantro, and mint.
Add the chopped peanuts, reserving a little for garnish. Pour over the dressing and gently toss to coat. Let it sit for 5–10 minutes so the flavors settle.
Serve: Pile the salad into a low bowl or platter.
Scatter with remaining peanuts and sesame seeds if using. Serve the air-fried wonton crisps on the side for scooping, or tuck a few around the salad for crunch.

How to Store

Wonton crisps: Cool completely, then store in an airtight container at room temperature for up to 3 days. If they soften, re-crisp in the air fryer at 300°F (150°C) for 2–3 minutes.

Pineapple salad: Refrigerate in a sealed container for up to 2 days.

It will release some juice, which makes a tasty dressing. For best crunch, add peanuts just before serving.

Make-ahead tip: Mix the dressing and chop the produce up to 24 hours ahead. Keep herbs and peanuts separate until the last minute.

Tasty top view: Overhead platter of pineapple and peanut salad fully dressed—juicy yellow pineappl

Why This is Good for You

Lighter cooking method: Air frying uses far less oil than deep-frying while still giving you serious crunch.
Fresh produce: Pineapple, cucumber, peppers, and herbs deliver fiber, vitamin C, and antioxidants.
Healthy fats and protein: Peanuts add plant-based protein and satisfying crunch, so a small portion goes a long way.
Balanced flavors, mindful portions: The bold dressing helps you enjoy a modest amount of crisps without feeling deprived.

Common Mistakes to Avoid

Overcrowding the air fryer: Too many wrappers steam instead of crisp.
Work in batches for even browning.
Skipping the preheat: A hot basket helps the wontons crisp quickly and prevents leathery spots.
Using too much oil: A light, even coat is enough. Excess oil can make them greasy and uneven.
Underseasoning: Salt the crisps while warm and taste the dressing before tossing. Bright flavors are key here.
Watery salad: If using canned pineapple, drain it very well.
If your cucumber is seedy, scoop out the seeds before dicing.

Recipe Variations

Vegetarian/vegan: Swap fish sauce for soy sauce or tamari. Add a splash of lime zest for extra zing.
Spicy mango twist: Replace some pineapple with mango and add extra fresh chili or a drizzle of chili crisp.
Protein boost: Top with grilled shrimp or shredded rotisserie chicken for a light meal.
Sesame-lime crisps: Brush wrappers with a mixture of oil, a touch of soy, and sesame seeds before air frying.
Herb swap: Try Thai basil or parsley if mint isn’t available. Scallions also work in place of onion.
Gluten-free approach: Use gluten-free wonton wrappers if you can find them, or serve the salad with gluten-free rice crackers.

FAQ

Can I bake the wonton crisps instead of air frying?

Yes.

Bake at 350°F (175°C) on a parchment-lined sheet, lightly oiled and seasoned, for 6–9 minutes, flipping once. Watch closely after minute 5 for even browning.

What if I can’t find fresh pineapple?

Canned pineapple works. Drain it very well and pat dry.

You can also use thawed frozen pineapple, but blot it to remove extra moisture.

How do I keep the crisps crunchy for a party?

Air fry within a few hours of serving and store in an airtight container once cooled. Keep them separate from the salad until it’s time to eat. If they soften, re-crisp briefly in the air fryer.

Is there a nut-free option?

Use toasted pumpkin seeds or sunflower seeds for crunch.

They bring a similar texture without the allergen.

Can I make the salad ahead?

Yes, up to 24 hours. Leave out the peanuts and herbs until serving, then toss them in for fresh flavor and crunch.

What dipping sauce works with the crisps?

A quick mix of Greek yogurt, lime juice, honey, and a pinch of chili powder makes a creamy dip. Or try sweet chili sauce with a splash of lime.

How do I cut the pineapple neatly?

Trim the top and base, stand it upright, slice off the skin in panels, then quarter it lengthwise and cut out the core.

Dice into small, even cubes so the dressing coats every bite.

Can I use spring roll wrappers instead?

Rice-paper spring roll wrappers won’t give the same crackly texture in the air fryer. Stick with wheat-based wonton or egg roll wrappers for best results.

Final Thoughts

Air Fryer Wonton Crisps with Pineapple and Peanut Salad delivers a lot of payoff for very little work. It’s fresh, crunchy, and flexible enough to fit weeknights or gatherings.

Keep the dressing bold, the crisps light and golden, and the herbs plentiful. Once you try it, you’ll want to keep wonton wrappers on hand for quick, crowd-pleasing snacks anytime.