Prep Time:  5 minutes 

Cook Time: 5-7 minutes 

Servings: 6


24 small Crepini® Egg Wraps with (Cauliflower, Sweet Potato, or Gluten-Free Grains) 
1 tablespoon olive oil or cooking spray
kosher salt, as needed 


  1. Preheat oven to 375°

  2. Coat both sides of Crepinis with olive oil or use cooking spray. 

  3. Cut Crepinis in half and then into quarters, making four triangles from each Crepini.

  4. Place the triangular pieces in a single layer on a greased baking sheet. 

  5. Sprinkle salt all over the chips. 

  6. Bake until chips are golden brown, 5-7 minutes. (Note: you may have to work in batches or use multiple baking sheets to bake all the Crepini chips). 

  7. Remove from oven and let chips cool on baking sheet before serving. (Note: They will get crisper as they cool). 

  8. Serve with salsa, guacamole, or your favorite dipping sauce!

Nutritional Information (per serving)
Calories: 52 Total Fat: 2.25 g Cholesterol: 40 mg Sodium: 291 mg Total Carbohydrates: 0 g Protein: 4 g

Tips & Tricks

You save 46 g of carbs per serving by substituting your tortilla chips with Crepini chips! 

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