Step 1

Place oven rack in middle position. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Step 2

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.

Step 3

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.