Tuscan Tortilla Chips
Snack attack? These homemade chips boast just the right amount of flavor and crunch. They come together in under 15 minutes and taste so much better than store-bought chips. The flour tortillas are flavored with Parmesan cheese, fennel seeds, and crushed red pepper flakes for a touch of heat. Then simply let the tortilla wedges bake away in the oven until they're crisp. You can 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.
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.