Receta Baked Crisp Rosemary Chips
Raciónes: 8
Ingredientes
- 24 x wonton wrappers Extra virgin olive oil cooking spray
- 1 x egg white
- 1 tsp dry rosemary
- 1/4 tsp coarse salt or possibly more
Direcciones
- If you do not 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 possibly small whisk. Break up rosemary in mortar with pestle or possibly on wax paper with rolling pin.
- Lightly brush each wrapper with egg white. Sprinkle 1/2 rosemary proportionately over wrappers, then 1/2 salt. Bake at 400 degrees till medium brown, 6 to 7 min. Transfer to rack to cold.
- Repeat with remaining ingredients. (Can be made a week ahead, kept at room temperature in an airtight container.)
- This recipe yields 8 servings.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 96g | |
Recipe makes 8 servings | |
Calories 280 | |
Calories from Fat 13 | 5% |
Total Fat 1.46g | 2% |
Saturated Fat 0.26g | 1% |
Trans Fat 0.0g | |
Cholesterol 9mg | 3% |
Sodium 622mg | 26% |
Potassium 80mg | 2% |
Total Carbs 55.68g | 15% |
Dietary Fiber 1.8g | 6% |
Sugars 0.0g | 0% |
Protein 9.42g | 15% |