Wonton Chips with Edamame Dip

• 1/2 (12-ounce) package Gefen square wonton wrappers, defrosted
• Gefen Canola Oil Cooking Spray
• 1/2 teaspoon Kosher salt
• 2 cups frozen shelled edamame, defrosted
• 1/4 cup cilantro
• 1 Teaspoon toasted sesame oil
• 1/2 teaspoon Kosher salt
• 1 Lime, juiced
• 1/2 to 3/4 cup olive oil

Preparation

1. Preheat oven to 400 F. Grease 2 baking sheets with cooking spray.
2. Cut square wonton wrappers in half to make triangles and spread out in a single layer on baking sheets. Spray with cooking spray and sprinkle with salt. Bake 6 to 8 minutes or until golden brown and crispy.
3. Meanwhile, combine edamame, cilantro, sesame oil, salt and lime juice in a food processor and pulse to chop. With processor running, slowly add olive oil and puree until smooth, about 5 minutes, adding enough oil to reach a smooth consistency.
4. Transfer dip to a bowl and serve with wonton chips.