Potsticker crisps

Yield: 12 servings

Measure Ingredient
12 Round potsticker skins

One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.

Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.

Per crisp: 39 calories; 1⅘ grams protein; ⅒ grams fat; (0 grams saturated fat); 7⅘ grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol.

Similar recipes