Cut each won ton in half to make 2 rectangles. (If using egg roll skins, cut each into quarters, then cut each quarter in half to make a total of 8 rectangles from each skin.)
Brush some of the butter over bottom of a rimmed 10x15 inch baking pan. Arrange won ton skins--as many as will fit in a single layer--close together in pan, brush tops with butter. Combine sugar and cinnamon together, sprinkle evenly over rectangles.
Bake in 375 degree oven until crisp and golden, 5 to 6 minutes. Remove from pan, let cool on racks. Repeat to bake remaining ton skins, using remaining butter and cinnamon sugar mixture. Makes 40 crisp. Calories per crisp: 27.
