Spiced Parmesan Cheese Crisps

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.

Yield: 80 crisps (serving size: 4 crisps)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 24%
  • Fat: 2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.3g
  • Carbohydrate: 9.6g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 203mg
  • Calcium: 88mg

Ingredients

  • 10 egg roll wrappers
  • Cooking spray
  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
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