Crispy Fried Wonton Chips

Cut them to the shapes you like. You can cut them into strips, cut them diagonal into triangles, make twists or scrunch them up by hand for a bit of texture. See blog posts on instructions on how to make twists.

Place a cooling rack on top of a baking sheet and set it aside for later.

If you are using a deep fryer, set the temperature to 350f and wait for it to come to temperature. If you are using a heavy bottom pan, pour 1½ to 2 inches of oil into it and set the stove to medium to medium-high heat. To test if the oil is hot enough to start deep frying, stick a wooden chopstick or a wooden spoon handle into it - if it starts to bubble, the oil is ready to be used.

Add in the wonton wrappers a handful at a time. Don't put in all the wrappers in at once, put enough to fill the pot in a single layer. You will need to cook them in batches.

The wonton skins will immediately puff up and float to the top. If they do, use a utensil to press them down occasionally or flip them every few seconds. Sometimes very large bubbles may form on the skins with oil trapped inside, if that happens try to poke it to release any oil that has been trapped inside and pay attention to those ones in particular when you are removing them from the pot and drain them thoroughly.

The wonton strips will be done in about 1-2 minutes. You will know the skins are done when they are golden brown on both sides. They will still continue to cook after you remove them from the oil, so don't wait until it is dark brown before you pull them out.

Using a spider strainer or a slotted spoon, scoop them up and transfer them to the cooling rack to let them cool and harden.

Enjoy them with your favorite dip (or Chinese sweet and sour sauce)!