Baked Crisp Rosemary Chips Recipe

1. 1

   If you do not have two ovens, it's best to bake the chips in sequence.

2. 2

   Lay 12 wonton wrappers in single layer on baking sheet sprayed with cooking spray.

3. 3

   If there is any flour left on them, lightly brush off.

4. 4

   Put egg white in small bowl; froth with fork or possibly small whisk.

5. 5

   Break up rosemary in mortar with pestle or possibly on wax paper with rolling pin.

6. 6

   Lightly brush each wrapper with egg white.

7. 7

   Sprinkle 1/2 rosemary proportionately over wrappers, then 1/2 salt.

8. 8

   Bake at 400 degrees till medium brown, 6 to 7 min.

9. 9

   Transfer to rack to cold.

10. 10

    Repeat with remaining ingredients.

11. 11

    (Can be made a week ahead, kept at room temperature in an airtight container.)

12. 12

    This recipe yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.