Preheat the air fryer. Set to 350°F (175°C) for 3–5 minutes. A preheated basket helps the chips crisp quickly and evenly.

Prep the wrappers. Stack 5–6 wonton wrappers and slice diagonally into triangles, or cut into strips for salad toppers. Repeat with the rest.

Lightly oil. Brush each triangle with a thin layer of oil or use a light spray. You need just enough for the seasoning to cling.

Season. Sprinkle both sides with salt. Add any other spices you like. For sweet versions, use sugar and cinnamon after lightly oiling.

Arrange in the basket. Place in a single layer with minimal overlap. A little touch is fine, but crowding will soften the chips.

Air fry. Cook for 3–5 minutes, shaking or flipping once halfway. Watch closely after minute 3—these brown fast.

Cool to crisp. Transfer to a cooling rack or paper towel-lined sheet. They’ll firm up more as they cool.

Repeat. Continue with remaining batches. If adding delicate toppings like sesame seeds, press them on before cooking so they adhere.

Taste and adjust. While warm, add a final pinch of salt or an extra sprinkle of seasoning if needed.