2 to 4 cups salad oil
8 ounces dried shrimp chips (also called shrimp crackers)
Ina wok or 5 to 6 quart pan, heat 1 inch oil to 375 degrees. Add a few shrimp chips at a time and cook until puffy and lightly browned, 30 to 60 seconds. Lift out and let drain on paper towels. If made ahead, store airtight up to 3 days.
Notes and Instructions