Tuscan Tortilla Chips
PersonalPoints™ per serving
Snack attack? These homemade chips boast just the right amount of flavour and crunch.
Olive oil cooking spray
Fat free flour tortilla(s)
Grated Parmesan cheese
1 egg white(s), large, lightly beaten
Crushed red pepper flakes
- Place oven rack in middle position. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- Coat 1 side of each tortilla with cooking spray, then sprinkle each with 2 teaspoons of Parmesan cheese; gently press down with your fingers to help cheese stick. Turn tortillas over, brush with egg white and sprinkle each with 1/2 teaspoon of fennel seeds and about 1/8 teaspoon of red pepper flakes.
- Using a pizza wheel or a knife, cut each tortilla into 8 wedges. Place wedges cheese-side-down on baking sheet. Bake until light golden and crisp, about 6 to 8 minutes. Remove to a wire rack to cool. Yields 4 chips per serving.
Double or triple this recipe if you're cooking for a crowd. They can be stored, airtight, at room temperature for up to 5 days. For a delicious change of pace, try them with crumbled dried rosemary instead of the fennel seeds.