Rosemary chips
Rosemary chips
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 6 to 8
Olive oil cooking spray 24 wonton skins 1 egg white, whisked until frothy 1 teaspoon dried rosemary leaves, broken into small bits (use mortar and pestle or rolling pin) Generous 1/4 teaspoon coarse salt

Step 1 Place a rack in the center of the oven; heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Set aside.

Step 2 Lay 12 wonton skins on the baking sheet in a single layer. If there is any flour left on them, lightly brush it off.

Step 3Lightly brush each skin with egg white. Sprinkle 1/2 teaspoon of rosemary leaves evenly over the skins, then about 1/8 teaspoon salt.

Step 4Bake 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.)

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