Cinnamon Sugar Wonton Crisps
makes about 10 cups
- 1 12 oz. package wonton wrappers, cut into 1/2 inch wide strips
- vegetable oil, for frying
- 1 cup sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoons sea salt
Heat oil in a large pot until temperature reaches 350F. Cook wonton strips in batches in the hot oil and fry until all sides are golden brown, about 1 minute per batch. Remove crisps from oil and place on paper towels to drain.
In a small bowl, combine sugar, cinnamon and salt. Transfer fried wonton crisps into a large bowl and toss with sugar mixture until crisps are thoroughly coated. Crisps are best eaten the day they’re made, but can last if sealed in an air tight container for up to 3 days.