I actually really liked these, even though I must admit I did not cook them until they were fully crispy/chip like. I tried to cut them as thin as possible, and followed another reviewer's suggestion of doubling the parm and adding garlic powder. Served these hot, cracked some fresh salt on top, with a side of pasta sauce (was out of salsa, but that would have been the lower cal option). I also opted for egg whites (eggbeaters) instead of using eggs with the yolks to cut back on fat content. They went fast, I think mostly because I couldn't stop eating them. I will make more next time. Thanks for sharing!
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I actually really liked these, even though I must admit I did not cook them until they were...