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Potsticker Crisps




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Potsticker Crisps

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; 1. 8 grams protein; 0. 1 grams fat; (0 grams saturated fat); 7. 8 grams carbohydrates; 3. 9 milligrams sodium; 0 milligrams cholesterol.

 

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previous page: Potato Tikki with Almond-Cilantro Chutney
  
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next page: Potstickers