Baked Crisp Rosemary Chips
- 24 wonton wrappers
- Olive oil cooking spray
- 1 egg white
- 1 teaspoon dried rosemary
- 1/4 teaspoon coarse salt or more
If you don't have two ovens, it's best to bake the chips in sequence.
Lay 12 wonton wrappers in single layer on baking sheet sprayed with cooking spray. If there is any flour left on them, lightly brush off.
Put egg white in small bowl; froth with fork or small whisk. Break up rosemary in mortar with pestle or on wax paper with rolling pin.
Lightly brush each wrapper with egg white. Sprinkle 1/2 rosemary evenly over wrappers, then 1/2 salt. Bake at 400 degrees until medium brown, 6 to 7 minutes. Transfer to rack to cool.
Repeat with remaining ingredients. (Can be made a week ahead, kept at room temperature in an airtight container.)
This recipe yields 8 servings.
Each serving: 55 calories; 137 mg sodium; 2 mg cholesterol; 0 grams fat; 12 grams carbohydrates; 2 grams protein; 0.03 gram fiber.