Separate wonton wrappers and pat dry if slightly damp. Stack wrappers and cut each in half diagonally to make triangles (or leave whole for larger chips).

Heat oil

In a heavy-bottomed skillet or medium saucepan, pour oil to a depth of about 1/2 inch–1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small scrap of wrapper sizzles immediately.

Fry chips

Working in small batches (6–10 pieces at a time so they don’t stick), fry wonton pieces for 30–60 seconds, flipping once, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season lightly with kosher salt. Let cool to room temperature; chips will crisp further as they cool.

Crab cream cheese topping

Mix base

In a medium bowl, beat the softened cream cheese with a spatula or electric mixer until smooth and slightly fluffy (about 1–2 minutes).

Add flavorings

Stir in soy sauce, sesame oil, garlic powder, sugar, and black pepper until evenly combined.

Fold in crab & cheeses

Gently fold the chopped crab (or shredded imitation crab), shredded mozzarella, grated Parmesan, and the thinly sliced green onions into the cream cheese mixture until uniformly distributed. Taste and adjust seasoning: add a pinch more salt or a few drops of soy sauce if needed.

Heat topping (optional)

For a warm, melty topping: preheat oven to 400°F (200°C). Spread the crab cream cheese mixture on a parchment-lined baking sheet and bake for 6–8 minutes until edges bubble and cheese is slightly golden. Remove and let cool 2 minutes. Alternatively, you can melt topping directly on chips under a broiler (see assembly).

Assemble and finish

Arrange chips

On an ovenproof serving platter or rimmed baking sheet, arrange a single or slightly overlapping layer of wonton chips. Reserve a handful of chips for extra crunch as garnish if desired.

Top chips

Spoon dollops (about 1 tablespoon each) of the crab cream cheese mixture evenly over the chips. Aim for 2–3 chips per dollop so each chip has a generous topping without becoming soggy.

Melt topping (optional)

If you prefer warm, melty cheese: place the assembled platter under a preheated broiler on high for 1–2 minutes, watching closely, until cheese bubbles and just begins to brown. Remove immediately to avoid burning.

Sauce & garnish

Drizzle sweet chili sauce over the nachos using a spoon or squeeze bottle (about 1/2 cup total). If you want a hint of heat, thinly drizzle sriracha mixed into 1–2 tablespoons of the sweet chili sauce and add sparingly. Sprinkle toasted sesame seeds and additional sliced green onions over the top. Serve with lime wedges on the side for squeezing.

Serve

Serve immediately while chips are crisp and topping is warm (if heated). Leftovers can be refrigerated (separate chips from topping) but chips will lose crispness.