12    Round potsticker skins

One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12×15″ baking sheet.

Bake in a 450F. 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.