Separate wonton wrappers and lay them flat on a dry, clean work surface. If using stacked wrappers, gently fan them so they are not stuck. Keep a small bowl of water nearby to seal any edges if you fold or shape them.

heat oil

Pour 3 to 4 cups of neutral oil into a heavy-bottomed saucepan or deep skillet, filling so there is at least 2 inches of oil. Heat oil over medium-high until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small corner of wrapper into oil — it should sizzle and puff immediately without burning.

fry in batches

Working in small batches (6–8 wrappers at a time depending on pan size), gently lower each wrapper into the hot oil using tongs. The wrappers will bubble, curl, and puff. Turn them once with tongs to ensure even cooking. Fry for 30–60 seconds per batch until crisp and pale golden (they can brown quickly).

drain and cool

Using a slotted spoon or spider, transfer fried wonton crackers to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let cool completely — they will crisp further as they cool. Wipe out any burnt bits from the oil between batches to prevent off-flavors.

Seasoning

mix seasoning

While the crackers are still slightly warm (but not hot), combine fine salt, granulated sugar, ground white pepper, and garlic powder in a small bowl. Whisk to evenly distribute. If using sesame seeds, toast them in a dry skillet until fragrant and lightly golden, 1–2 minutes.

season crackers

Place the warm crackers in a large shallow bowl or a paper bag. Sprinkle the seasoning mix evenly over the crackers, tossing gently to coat. The residual warmth helps the seasoning adhere. If using, add toasted sesame seeds and toss. Finish with a light drizzle (about 1 tsp) of toasted sesame oil for aroma, tossing quickly so the oil doesn't make crackers soggy.

cool completely

Spread seasoned crackers in a single layer on a wire rack or baking sheet to cool completely and dry for 10–15 minutes before serving or storing.

Dipping sauce (optional)

Whisk together soy sauce, black or rice vinegar, chili oil, and sliced scallion in a small bowl. Serve alongside the crispy wonton crackers for dipping. Keep sauce separate to avoid soggy crackers.