Instructions

• Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly spray the parchment with nonstick cooking spray.
• If your wonton wrappers are not already cut, slice 30 wonton wrappers diagonally to make triangles.
• Arrange the 30 wonton triangles in a single layer on the prepared baking sheet without overlapping. Lightly spray the tops with cooking spray, season with kosher salt to taste, and, if using, sprinkle 1/2 teaspoon black sesame seeds evenly over them.
• Bake the wonton chips for 6–8 minutes, watching closely, until they are lightly browned and crispy. Remove from the oven.
• Transfer the baked chips to a serving platter or allow them to cool on the baking sheet for 1–2 minutes so they crisp fully.
• While the chips bake (or immediately after), make the cream cheese sauce: in a medium bowl whisk together 4 ounces softened cream cheese, 5 tablespoons heavy cream, 3/4 teaspoon soy sauce, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon sesame oil, 1/2 teaspoon powdered sugar, and 1/4 teaspoon garlic powder until smooth and creamy.
• Fold most of the 2 thinly sliced green onions into the cream cheese mixture, leaving some slices reserved for garnish.
• Spread the cream cheese sauce evenly over the baked wonton chips.
• Evenly sprinkle 1 2/3 cups chopped imitation crab meat over the sauced chips.
• Drizzle 1/4 cup sweet chili sauce and 2 tablespoons garlic chili oil over the nachos.
• Garnish with the reserved sliced green onions and a sprinkle of sesame seeds for garnish. Serve immediately.