About 15 minutes after you start this recipe, you can start munching on this crunchy snack - perhaps while watching holiday movies. You can also make these up to a day ahead and store them in an airtight container. They're great with the Wild Mushroom and Artichoke Dip.
10 egg roll wrappers
2 large egg whites, lightly beaten
1 cup (4 ounces) grated fresh Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground red pepper
How to Make It
Preheat oven to 425°.
Place egg roll wrappers in a single layer on baking sheets coated with cooking spray. Lightly brush with egg whites; cut each wrapper into 8 wedges. Combine cheese and remaining ingredients; sprinkle evenly over wedges. Bake at 425° for 5 minutes or until lightly browned.