Seeded Crisps

Directions

1. 1
   In a small shallow bowl stir together seeds, salt, and cayenne.
2. 2
   In a small bowl stir together water and cornstarch until combined well.
3. 3
   In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360F.
4. 4
   Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture.
5. 5
   Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total.
6. 6
   (Some seeds will fall off during frying.)
7. 7
   With tongs transfer crisps as fried to brown paper or paper towels to drain.
8. 8
   Make more crisps, 2 at a time, in same manner.
9. 9
   (Crisps may be made 3 days ahead and kept in an airtight container at room temperature.
10. 10
    Before serving, recrisp crisps in a 225F oven 10 to 15 minutes.)