Start by taking your dumpling or spring roll wrappers. Slice them into triangles or strips, depending on your preferred chip shape. Don’t worry about precision; the chips can be any shape you fancy.

In a deep pan or a heavy-bottomed skillet, pour your vegetable oil. Heat it over medium-high heat. You’ll know it’s ready when a tiny piece of wrapper dropped in sizzles right away.

Carefully place a handful of the cut wrappers into the hot oil. Make sure not to overcrowd; this ensures they fry evenly. Fry for about 30 to 50 seconds, or until they achieve a beautiful golden brown color.

Once they’re fried to perfection, use a slotted spoon to remove them from the oil. Let them drain on paper towels to absorb any excess oil. While they’re still warm, sprinkle salt and pepper (and garlic powder if you wish) over your chips.

Continue the frying process with the rest of the wrappers, ensuring you adjust the heat as necessary to keep the oil bubbling and active.

And that’s it! In mere minutes, you’ll have a crispy batch of fried wonton chips ready to enjoy.