2) Cut the wonton wrappers in half on the diagonal so you wind up with 80 triangles. In a medium sized bowl, toss the triangles gently with the oil in batches, separating the pieces gently so each piece is coated with oil.
3) Place the triangles onto the baking sheets in a single layer. Bake for about ten minutes, until they are golden brown and crisped.
4) Dust with icing sugar, and serve. The crisps will keep up to four days in an airtight container.
Calories 80; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 1 g) ; Protein 2 g; Carb 12 g; Fibre 0 g; Cholesterol 2 mg; Sodium 115 mg