Usually we love making chips by baking wonton skins on a wire rack or pressed into mini-muffin cups to be used as scoops. This weekend, however, we decided to fry them, which yielded airier chips that tasted great with this spinach and artichoke dip, and with salsa.
Directions and Notes
1. Heat some oil in a pot or pan over medium or medium-high heat. The wonton skins are pretty flat, so just a half-inch to an inch of oil is plenty.
2. While the oil is heating, prepare the wonton skins by slicing them in half diagonally if desired.
3. When the oil is nice and hot, drop the wonton skins into the oil a few at a time. Allow them to fry for just a few seconds until they are light golden brown.
4. Use tongs to remove them and allow them to drain on a wire rack over a metal baking sheet.
5. Sprinkle salt and enjoy!