Easy Crab Rangoon Dip with Crispy Wonton Chips

Ingredients

• 24 wonton wrappers, cut into triangles
• 1 tablespoon neutral oil or cooking spray
• 1/4 teaspoon fine salt
• 8 oz (225 g) cream cheese, softened
• 1/4 cup (55 g) mayonnaise
• 1/4 cup (60 g) sour cream
• 8 oz (225 g) lump crab meat, drained, or chopped imitation crab
• 1 cup (110 g) shredded Monterey Jack cheese, divided
• 3 scallions, thinly sliced, divided
• 1 teaspoon soy sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon toasted sesame oil
• 1 tablespoon sweet chili sauce, for drizzling