These crispy phyllo chips make a great match with vegetable-powered dips like our Caribbean Squash Dip or White Bean Tahini Dip.
- 1 roll (20 sheets) Athens® Phyllo Dough, (9″x14″), thawed
- 2 egg whites
- 4 Tablespoons canola oil
- 3 Tablespoons water
- 2 – 1 oz. packets ranch seasoning
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 375°F.
In a small mixing bowl, combine egg whites, oil and water. Using a fork or whisk to combine thoroughly.
Open the Phyllo and cover the sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of Phyllo on cutting surface and lightly coat with the egg white mixture then lightly sprinkle with seasoning. Repeat 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. For triangles, cut the rectangles in half diagonally.
Bake on a baking sheet for 6 minutes or just until Phyllo is a light golden brown (this will happen quickly).
Repeat until all Phyllo is used. Serve with White Bean Tahini Dip, Caribbean Squash Dip or your favorite dip.
Egg white mixture holds Phyllo layers together better than cooking spray.