These sound like they'd be awesome with hummus! YUMMO!

POINTS® Value: 1
Servings: 6
Preparation Time: 6 min
Cooking Time: 8 min
Level of Difficulty: Easy

Snack attack? These homemade chips boast just the right amount of flavor and crunch.

Ingredients
4 sprays olive oil cooking spray
3 medium tortilla, flour, fat-free
2 Tbsp grated Parmesan cheese
1 large egg white(s), lightly beaten
1 1/2 tsp fennel seed
1/3 tsp crushed red pepper flakes
Instructions
Place oven rack in middle position. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Coat 1 side of each tortilla with cooking spray, then sprinkle each with 2 teaspoons of Parmesan cheese; gently press down with your fingers to help cheese stick. Turn tortillas over, brush with egg white and sprinkle each with 1/2 teaspoon of fennel seeds and about 1/8 teaspoon of red pepper flakes.

Using a pizza wheel or a knife, cut each tortilla into 8 wedges. Place wedges cheese-side-down on baking sheet. Bake until light golden and crisp, about 6 to 8 minutes. Remove to a wire rack to cool. Yields 4 chips per serving.
Notes
Double or triple this recipe if you're cooking for a crowd. They can be stored, airtight, at room temperature for up to 5 days.

For a delicious change of pace, try them with crumbled dried rosemary instead of the fennel seeds.