Tuscan Tortilla Chips
olive oil cooking spray
fat free flour tortilla(s)
grated Parmesan cheese
1 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.