🥑 Extra-Crispy Air-Fried Loaded Guacamole Wonton Crisps 🌶️ (Appetizers)

In a small bowl, vigorously mash the avocado flesh until completely smooth and dense. Fold in the ultra-minced red onion, cilantro, lime juice, garlic powder, and sea salt. Mix until thick and uniform. Scoop 12 equal dollops (about 2 teaspoons each) onto a parchment-lined tray and freeze for exactly 20 minutes.

Lay out your wonton wrappers. Place one semi-frozen guacamole dollop in the center of each sheet. Paint all four perimeter edges generously with the beaten egg wash glue. Fold the wrapper diagonally over the filling to form a tight triangle, pressing firmly from the center outward to evacuate all internal air before sealing the edges.

Preheat your air fryer to 200°C (400°F). Arrange the completed guacamole pockets in a single, non-overlapping layer inside the basket. Spray both sides generously with cooking oil spray until all dry flour starches on the wonton sheets appear translucent.

Air fry at 200°C (400°F) for 5–6 minutes. Pull the basket out at the 3-minute mark to carefully flip each crisp over, allowing the intense downward air currents to dehydrate and blister the pastry shell uniformly on both faces.

Watch as the wonton skin bubbles and transforms into a deep golden color. They are officially done when the outer casing feels completely rigid. Let them set on a wire rack for 2 minutes to allow the interior to stabilize. Serve immediately—the contrast of the fragile glass-like shell and the cool, rich avocado core is unbelievable!