Striking a balance between healthy and tasty for your kid’s favorite sweet treat can be a bit of a challenge. Thanks to this simple, delicious recipe from fabulous food blogger Katie Sullivan Morford at Mom’s Kitchen Handbook, your dessert problems are solved! These sugary crisps are sure to be your family’s new go-to snack.

2 tablespoons sugar
1 teaspoon ground cinnamon
1 egg
24 square wonton wrappers (sold in the produce or refrigerated section of most supermarkets, organic markets, and Asian markets)

1. Preheat the oven to 375.

2. In a small bowl, mix together the sugar and cinnamon.

3. Arrange the wonton wrappers in two stacks on your work surface and cut them in half on the diagonal. Place the wontons on two ungreased baking sheets, being sure that they don’t overlap.

4. In another small bowl, whisk the egg with a fork. Using a pastry brush, lightly coat the top of the wonton wrappers on one of the baking sheets (work with just one pan at a time so the egg doesn’t dry out before you add the cinnamon-sugar).

5. Sprinkle each egg-brushed wonton with a generous pinch or two of cinnamon-sugar.

6. Repeat with the second sheet of wontons.

7. Bake until the edges of the wontons turn golden brown, 5 to 6 minutes.

8. Let cool on the baking sheets for 20 minutes. Store in an airtight container for up to 5 days.

Did you know that Katie recently came out with a super sweet new book all about kids lunches? You can purchase her newly released cookbook Best Lunch Box Ever here!

— Claire Schillings