These flaky, crunchy chips can take on a sweet or savory character with additions like a sugar-cinnamon mix or ranch dressing.
- 1 roll (20 sheets) Athens® Phyllo Dough, (9″x14″), thawed
- 2 egg whites
- 4 Tablespoons canola oil
- 3 Tablespoons water
- 1/4 cup of spices, seasonings, or flavorings of choice
Thaw one roll of Phyllo, following thawing instructions on package. In a small mixing bowl, combine egg whites, oil, and water. Using a fork or a whisk to combine thoroughly.
Place one sheet of Phyllo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire Phyllo sheet with the egg white mixture and lightly sprinkle with the spices, seasonings, or flavorings of choice. Continue layering with four more sheets (the more sheets, the sturdier the chips). Cut the Phyllo into 16 rectangles by making one cut down the middle of the Phyllo lengthwise and 8 equal perpendicular cuts. Bake on a baking sheet in a preheated 375°F oven for 6 minutes or just until Phyllo is a light golden brown (this will happen quickly). Repeat until all Phyllo is used.
Savory Chips- Ranch
Sprinkle each layer with ranch seasoning (2 -1 oz. packets)
Sweet Chips- Maple Cinnamon
In a small bowl, combine 1 Tablespoon cinnamon and 3 Tablespoons of sugar.
Sprinkle mixture on each layer. Heat ¼ cup of maple syrup and lightly spread on every other layer prior to sugar mixture.
TIP: After baking, melt ¼ cup of chocolate chips and drizzle over the Phyllo chips, optional.
A variety of shapes can be cut from the Phyllo (squares, circles, triangles).