These sesame-topped wonton crisps are perfect for Asian-inspired dips and spreads.
Preheat oven to 400 degrees F. Coat several baking sheets with cooking spray. Bring a large pot of water to a boil and place a bowl of cold water beside stove.
combine sesame seeds and salt in a small bowl.
Drop 6 wonton wrappers into boiling water and cook until they float to the surface, 30 to 60 seconds. Transfer with a slotted spoon to bowl of cold water. Blot wontons on a kitchen towel and arrange on a prepared baking sheet. Sprinkle about 1/2 teaspoon sesame seed mixture over each wonton.
Bake wontons until golden and crisp, 8 to 12 minutes, removing any that brown quicker than the others. Transfer to a wire rack to cool. Meanwhile, repeat procedure with remaining wontons and sesame seed mixture.
Make Ahead Tip: Store in an airtight container for up to 1 week.
Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
(per 2 crisps): 1/2 starch