Photo of Tuscan Tortilla Chips by WW

Tuscan Tortilla Chips

PersonalPoints™ per serving
Total Time
14 min
6 min
8 min
Snack attack? These homemade chips boast just the right amount of flavour and crunch.


Olive oil cooking spray

4 spray(s)

Fat free flour tortilla(s)

3 medium

Grated Parmesan cheese

2 tbsp(s)

Egg white(s)

1 egg white(s), large, lightly beaten

Fennel seed

1½ tsp(s)

Crushed red pepper flakes



  1. Place oven rack in middle position. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. 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.
  3. 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.