4 Serves
30 Mins
Using a sharp knife, cut the gyoza wrappers into triangles or desired chip shapes.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
49 mg / 4,700 mgSodium
328 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot over medium-high heat until it reaches approximately 175°C.
Carefully drop the gyoza wrapper pieces into the hot oil in small batches, frying until they are golden brown and crispy.
Remove the chips using a slotted spoon and drain them on paper towels, then immediately season with salt and pepper while still hot.
46
g117
g58
g
