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Categories: Appetizers, Vegetarian

Rosemary chips

Rosemary chips
Robert Gauthier / Los Angeles Times

If your holiday entertaining plans this year center on getting together at home, simple finger foods are the answer. Here are three recipes that are my seasonal favorites; they take simple cocktail foods beyond a wedge of cheese and bowls ... Read more

Total time: 30 minutes | Serves 6 to 8
Note: If you don't have two ovens, it's best to bake the chips in batches.
  • 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 1Place a rack in the center of the oven; heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Set aside.

Step 2Lay 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.)

Each of 8 servings:
281 calories; 626 mg sodium; 9 mg cholesterol; 1 gram fat; 0 saturated fat; 56 grams carbohydrates; 10 grams protein; 1.98 grams fiber.
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