Pour the olive oil into a heavy skillet or a deep-fat fryer to a depth of about 2-1/2 inches and heat to 365F. Leave the wonton wrappers whole, or cut them in half on the diagonal. When the oil is ready, using tongs and working in batches, carefully lower the wrappers into the hot oil. When they start to turn golden, after a minute or two, remove them from the oil with tongs and drain on a wire rack placed over paper towels.

Transfer the crisps to a platter, mounding them. Sprinkle with a mixture of cinnamon and sugar or drizzle with honey. They can be served hot or they can be cooked a few hours ahead of time, left unwrapped, and served at room temperature.