Slice the avocados in half, remove the pits and scoop the flesh into a bowl using a spoon. With a potato masher or fork, lightly mash the avocados until mashed but still chunky. Add the lime juice, tomatillos and cayenne, and season to taste with salt and pepper. Mix gently. Cover with plastic and refrigerate until ready to serve.
Line a baking sheet with paper towels. Heat the canola oil to 350 degrees F in a large heavy-bottomed pot over medium heat. Working in batches, fry the wonton wrappers in the oil until brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, remove the fried wontons to the paper towels to drain. Sprinkle with salt and let cool. Serve the wonton chips with the guacamole.
Recipe courtesy of Daphne Brogdon