These super easy and quick snack chips are one of my favorite go-to items for gatherings during the holidays. Infinitely customizable, they can go from spicy to uptown, limited only by your imagination. Perfect for dipping or eating plain, I hope you enjoy them as much as I do. For this Instructable I've provided 3 different flavors using one package of egg roll wraps: Parmesan, Hot Wing, and Salsa Verde.

Ingredients:

1 package egg roll wraps

For Parmesan:

2 tbsp olive oil
Grated Parmesan cheese
Crushed red pepper

For Hot Wing:

2 tbsp hot wing sauce
Ground Cumin Seed

Salsa Verde:

Salsa Verde
Ground Chipotle Pepper

Helpful Gear:

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Step 1: Brush and Sprinkle

Preheat oven to 425 degrees Fahrenheit. If you have a convection oven, set it to convection bake. The cooking times in this Instructable represent convection baking times. If you don't have a convection oven, simply expect them to take a minute or so longer.

I like to make my chips using whole egg roll sheets so guests can break them up into any size or shape they wish. Alternatively, you can cut the egg roll sheets in quarters or any other shape you like. Using cookie cutters to make shaped ones is always fun, too.

Lay the egg roll wraps on a silicon baking sheet (this keeps them from sticking and helps make them crispy. Brush with liquid (olive oil, wing sauce, etc...) using a silicon brush, grate cheese on top (if you are using cheese) then sprinkle with seasonings.

NOTE:The smaller you cut the wraps, the more they will move around on the baking mat. You might want to stack them on a plate, brush them, and then place them on the mat.

Step 2: Bake

Place in 425 Fahrenheit oven.

If you used an oil, the crackers should be done in about 4 minutes (on convection bake), if not, they will take 5 or 6 minutes. Since every oil and topping is different, you will want to keep an eye on them until you see how quickly they will brown and crisp. Typically this will take between 4 and 6 minutes.

Remove from oven and allow to cool for 5-10 minutes. Enjoy!