FRIED WON TON CHIPS

Steps:

• 1. Heat oil. I use a Fry Daddy (with a basket) that is set to the hottest setting (400-450 degrees).
• 2. Remove the wrappers from the package. I do this by turning the package upside down, and using the top of my knife to cut an "X" from corner to corner.
• 3. Carefully divide the stack in half, making 2 stacks, keeping them perfectly aligned. (I use a flexible mat.)
• 4. Using a large knife with a wide straight blade, begin at the top of the stack, and make one swift cut from top to bottom. Repeat 2 more cuts, and this will yield 4 stacks.
• 5. Turn your cutting surface one-quarter turn, and make 3 more cuts, to yield 16 stacks of squares.
• 6. To separate for frying, carefully scoop up handfuls of cut pieces, raise your arms and just drop them onto cutting mat. Continue this until all pieces are separated.
• 7. Once oil has reached at least 400 degrees (or the light goes off of Fry Daddy) drop a handful of squares into the hot oil. Using a long handle fork, IMMEDIATELY and CONTINUOUSLY, gently stir and separate the chips to promote even cooking.
• 8. When they JUST BEGIN to turn LIGHT brown, remove them from the oil, (if using a frying basket, let drain over pot while shaking to remove as much oil as possible) and place into container that has been lined with paper towels. They only take a few seconds to cook!! They will continue to darken after being removed from the oil.
• 9. After each batch has been fried, repeat steps 4-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days ... but are best when eaten the 1st day. Ummmmmm...soooo light and crunchy!!!!!!