Photo of Tuscan Tortilla Chips by WW

Tuscan Tortilla Chips

Total Time
14 min
6 min
8 min
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

4 spray(s)

Fat free flour tortilla(s)

3 medium

Grated Parmesan cheese

2 Tbsp

Egg white(s)

1 large, lightly beaten

Fennel seeds

1½ tsp

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.