Spiced Parmesan Cheese Crisps
About 15 minutes after you start this recipe, you can start munching on this crunchy snack. You can also make these up to a day ahead and store them in an airtight container.
- 10 egg roll wrappers
- Cooking oil spray
- 2 large egg whites, lightly beaten 1 cup (4 ounces)
- grated fresh Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper (for a little less “kick” decrease to ¼ tsp)
Instructions: Preheat oven to 425˚. Place egg roll wrappers in a single layer on baking sheets coated with cooking spray (don’t let them overlap). 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.
Yield: 80 crisps (serving size: 4 crisps)
Nutrition information: Calories 75; Fat 2 g(sat 1.1g, mono 0.5g, poly 0.1); Protein 4.3g; Carbohydrate 9.6g; Fiber 0.4g; Cholesterol 6 mg; Sodium 203 mg. Per portion: ½ Grain and ½ Protein
Source: Cooking Light, December 2002
For more nutrition information or to arrange a nutrition session please contact your acac Nutrition Coach, Kris Bonham, RDN at firstname.lastname@example.org.