won ton chips
1 package won ton squares
1 cup oil
Cut won ton squares diagonally, then poke holes in skins so when they cook they will not puff up completely.
Heat oil to 350 degrees, and fry chips in batches
These cook up quick, so you need to throw them in , turn over to get even color, and take out to drain
Once drained on paper towels, you can keep in airtight container for up to a week - but best served warm!
Pairs Well With
I came up with this thought when I wanted to try making a new asian style salsa - they are great as chips, and can also be crumbled over salads for a little crunch