Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Cut the wonton wrappers into 3"x 3" x 5" triangles. Separate the wrappers into individual triangle pieces so they are not stuck together in clumps.
Carefully place small batches of wonton skins, about 25 triangles at a time into 350°F fryer oil.
Using a "spider", carefully stir oil with wontons to ensure even cooking. Do not overload the fryer as this will unevenly cook the wontons. During the frying process, try to keep the chips flat, avoiding folded or curled edges as much as possible.
When light golden brown, remove from hot oil and transfer to a 2" hotel pan lined with paper towels, laying them out in a single layer. While still glistening, season generously by sprinkling each batch with furikake and kosher salt. Season with approximately 2 tsp of furikake (pulsed in a spice grinder if the flakes are larger than a chili flake) and 1 tsp kosher salt per 25 wonton triangles cooked.
Cool completely, then transfer to clean airtight food storage containers. Cover, label, date and store for service.
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