Baked Crisp Rosemary Chips Recipe

• 24 x wonton wrappers Extra virgin olive oil cooking spray
• 1 x egg white
• 1 tsp dry rosemary
• 1/4 tsp coarse salt or possibly more

1. If you do not have two ovens, it's best to bake the chips in sequence.
2. Lay 12 wonton wrappers in single layer on baking sheet sprayed with cooking spray.
3. If there is any flour left on them, lightly brush off.
4. Put egg white in small bowl; froth with fork or possibly small whisk.
5. Break up rosemary in mortar with pestle or possibly on wax paper with rolling pin.
6. Lightly brush each wrapper with egg white.
7. Sprinkle 1/2 rosemary proportionately over wrappers, then 1/2 salt.
8. Bake at 400 degrees till medium brown, 6 to 7 min.
9. Transfer to rack to cold.
10. Repeat with remaining ingredients.
11. (Can be made a week ahead, kept at room temperature in an airtight container.)
12. This recipe yields 8 servings.

wonton wrappers, egg white, rosemary, salt

Taken from cookeatshare.com/recipes/baked-crisp-rosemary-chips-74524 (may not work)