There is definitely an art to making these chips, and experiencing the learning curve is totally worth it! I made these for a friend who is a chef, and she is going to serve them at her restaurant. I used sesame seeds and the lightly salty flavor was perfect.
EatingWell's Wonton Chips
From EatingWell: November/December 1993
Wonton skins can usually be found in the supermarket produce section. Instead of deep-frying, these are baked until crispy.