Place sesame seeds in a frying pan over medium-high heat.

Shake pan often until seeds begin to pop, about 3-4 minutes.

Pour seeds from pan and set aside to cool.

Peel and pit avocado and dice into a bowl.

Add sesame seeds (saving some for garnish), ginger, rice vinegar, and wasabi to the bowl.

Mix gently to combine.

Transfer to a serving bowl and sprinkle with remaining sesame seeds.

Bake potsticker skins in a 450°F oven until browned and crisp, about 4-8 minutes, depending on thickness.

Cool on racks.

Serve guacamole with potsticker crisps.