Tuscan Tortilla Chips
- Total Time
Snack attack? These homemade chips boast just the right amount of flavor and crunch.
olive oil cooking spray4 spray(s)
fat free flour tortilla(s)3 medium
grated Parmesan cheese2 Tbsp
egg white(s)1 large, lightly beaten
fennel seed1 ½ tsp
crushed red pepper flakes⅓ tsp
- 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.