- 4 square wonton wrappers
- 1 egg white
- 2 tablespoons instant or quick-cooking oatmeal
- 1 cup finely diced ripe pineapple
- 1/2 cup finely diced cucumber
- 1 teaspoon white or black sesame seeds
- 1 teaspoon lime juice
- 1/2 teaspoon sesame oil
- 1/2 of a red Thai chili
- 1/4 teaspoon salt Makes 16

1. Heat oven to 325. Using a pizza cutter or sharp knife, cut the wonton wrappers into four triangular quarters, to make 16 triangles.

2. Lay the triangles on a nonstick baking sheet, and brush each one with egg white.

3. Sprinkle the oatmeal lightly over each triangle, then place the pan in the oven for 6-8 minutes, or until the wonton wrappers are crisp and golden.

4. In a small bowl, mix the remaining ingredients, and taste to adjust the salt/sweet/sour balance.

5. Remove crisps from oven, allow them to cool, then top each with a spoonful of pineapple salad.

Recipe by Chef Instructor Chef Erica Wides, Institute of Culinary Education

The same foods that are good for you to eat are good for your skin. Click here for a product that uses pineapple, the same superfood ingredient in this salad.