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Nutrition Facts
Serving Size 1 (82g) Recipe makes 3 servings The following items or measurements are not included below: 3/4 cup pecorino cheese
Calories 118
Calories from Fat 19		(16%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 206mg		8%
Potassium 51mg		1%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 0.7g	2%
	Sugars 0.1g
Protein 5.3g		10%
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Italian Pasta Chips - Baked Not Fried

Recipe #175410 | 11 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Brenda.
Jun 29, 2006

An easy baked Italian snack, made with wonton skins

SERVES 3 -4 , 24 chips (change servings and units)

Ingredients

olive oil flavored cooking spray
12 wonton skins
1 large egg, separated
1/2 teaspoon dried oregano
3/4 cup pecorino cheese, shredded or parmigiano-reggiano cheese

Directions

1
Preheat Oven to 400*.
2
Place oven rack in center of oven.
3
Lightly spray cookie sheet with olive oil flavored cooking spray.
4
Lay wonton skins on sheet in a single layer.
5
Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork.
6
Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese.
7
Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter.
8
Bake until edges are brown, about 6 to 7 minutes.
9
Transfer to a rack to cool.
10
Can be stored in an air tight container for a day or 2 at room temperature.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Jun 22, 2008

Super, super, super! Did I mention that these were super?? Extremely easy and very tasty.... I couldn't tell you if they keep well because we ate them all - I just made enough that they filled one medium sized pan. I had no idea one could makes chips from wonton skins! This is a keeper... as we never can finish an entire bag of skins for one recipe and often have leftovers - what a great and yummy way to use them up!! Made for ZWT4.

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From: cookiedog

On Feb 26, 2007

These were really good served with tomato soup. I also tried dipping them in marinara sauce and they tasted a little like pizza! I love the small amount of dried oregano- really adds flavor. I didn't have olive oil cooking spray so I just used butter flavor which worked out fine. Next time I'll use a little less cheese. Thanks Nick's Mom for sharing

1 person found this review helpful

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From: mamabear22

On Mar 19, 2008

These were sooooo yummy! I made them just as directed the first time and we could not stop eating them. They are great with a nice glass of wine in the evening. The second time, I tried different combinations (basil and cumin, tabasco, etc). They came out great each time. Just be careful about timing--too much and they burn, too little and they are rubbery.

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From: Ducky

On Oct 14, 2007

OMG! These are so tasty! I'm not sure there will be any to put away because I might just eat them all! LOL. I tried different seasonings - oregano, italian seasoning, rosemary, garlic powder, garlic salt and some of them in combination - to experiment. Lots of possibilities hee! I used shredded parmesan. Made for Cooking the 6 PAC fall 2007.

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