Preheat oven to 400ºF (~205ºC). Line two large baking sheets with silicone mats or parchment paper. Spray the silicone mats or parchment paper with a bit of cooking spray.

Take the wonton wrappers out of the package and slice them into thirds to get 3 smaller strips from each wrapper. I like to stack 5 wrappers on top of each other and cut them all at once.

Line each baking sheet with the wonton strips. There's no need to leave much room between the strips, so pack them up like sardines.

Spray the wonton strips with cooking spray, making sure to cover up any excess flour on the wonton wrappers with oil.

Sprinkle Cajun seasoning over the wontons. If you want a more intense flavor, sprinkle the wontons heavily with the seasoning.

Bake for about 4-7 minutes. When the edges start turning brown, take the chips out of the oven. These chips burn quickly, so make sure to check them at around the 4-minute mark. In my oven, the chips at the bottom rack cooked quicker than the ones in the top rack.

Let the chips cool completely before eating. The chips are slightly soft when you first pull them out of the oven, but if you let them set for about 10 minutes, they will turn crispy.

Store the chips in an airtight container for about a week.