Rosemary Chips Recipe - Cooking Index
Rosemary Chips Recipe - Cooking Index
| Olive oil cooking spray - as needed | ||
| 24 | Wonton skins | |
| 1 | Egg white - whisked until frothy | |
| 1 teaspoon | 5ml | Dried rosemary leaves - see * Note |
| 1/4 teaspoon | 1.3ml | Coarse salt |
* Note: Use a mortar and pestle or rolling pin to break rosemary into small bits.
Place a rack in the center of the oven; heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Set aside.
Lay 12 wonton skins on the baking sheet in a single layer. If there is any flour left on them, lightly brush it off.
Lightly brush each skin with egg white. Sprinkle 1/2 teaspoon of rosemary leaves evenly over the skins, then about 1/8 teaspoon salt.
Bake the chips until medium-brown, about 6 to 7 minutes. Transfer them to a rack to cool. Repeat with the remaining ingredients. (The chips can be made a week ahead and kept at room temperature in an airtight container.)
This recipe yields 6 to 8 servings.
Each of 8 servings: 281 calories; 626 mg sodium; 9 mg cholesterol; 1 gram fat; 0 saturated fat; 56 grams carbohydrates; 10 grams protein; 1.98 grams fiber.
Source:
The Los Angeles Times, 12-16-2001
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