Instructions: * Note: Use a mortar and pestle or rolling pin to break rosemary into small bits.

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

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

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

Bake 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.)

This recipe yields 6 to 8 servings.

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