Prepare your workspace by laying out wonton wrappers on a clean cutting board. Stack 4-5 wrappers at a time and use a sharp knife to cut them diagonally into triangles, creating 4 pieces from each wrapper. Separate the triangles and set aside on a dry surface.

Pour vegetable oil into a wok or deep heavy-bottomed pot, filling it to about 2 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature throughout the cooking process.

While the oil heats, prepare the seasoning blend. In a small bowl, combine salt, garlic powder, black pepper, and Chinese five-spice powder (or substitute with cinnamon, star anise powder, and a pinch of cloves). Mix thoroughly and set aside.

Test the oil temperature by dropping in one wonton triangle. It should immediately bubble and float to the surface, becoming golden in 30-45 seconds. If it browns too quickly, reduce heat slightly.

Working in small batches of 6-8 triangles, carefully slide the wonton pieces into the hot oil. Use wooden spoons or a slotted spoon to gently separate them if they stick together. Fry for 30-45 seconds, until they turn golden brown and stop bubbling vigorously.

Use a slotted spoon to remove the chips from the oil, allowing excess oil to drain back into the pot. Transfer the chips to a sheet pan lined with paper towels to absorb remaining oil.

While the chips are still hot, immediately sprinkle them with the prepared seasoning blend, tossing gently to ensure even coating. The heat helps the seasonings adhere to the chips.

Continue frying in batches, maintaining the oil temperature at 350°F. Allow the oil to return to temperature between batches to ensure consistent results.

Once all chips are fried and seasoned, transfer them to a cooling rack to allow air circulation and preserve crispiness. Let cool for 5-10 minutes before serving.

Serve immediately for maximum crispiness, or store in an airtight container once completely cooled.