Tuscan Tortilla Chips

1
Total Time
14 min
Prep
6 min
Cook
8 min
Serves
6
Difficulty
Easy
Snack attack? These homemade chips boast just the right amount of flavor and crunch.

Ingredients

olive oil cooking spray

4 spray(s)

fat free flour tortilla(s)

3 medium

grated Parmesan cheese

2 Tbsp

egg white(s)

1 large, lightly beaten

fennel seed

1½ tsp

crushed red pepper flakes

tsp

Instructions

  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.

Notes

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.

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