cinnamon chips & pumpkin dip

STEP 1

Preheat oven to 375°F. Stack egg white wraps; cut into 8 wedges.

STEP 2

Arrange on rimmed baking sheet; coat both sides with cooking spray. Sprinkle with sweetener and cinnamon.

STEP 3

Bake chips, flipping halfway through, for 12 to 15 minutes or until crispy. Let cool.

STEP 4

Using an electric mixer, beat cream for 1 minute or until soft peaks form. Beat in 1 tsp sweetener for about 30 seconds.

STEP 5

In separate bowl, mix together cream cheese, remaining sweetener, pumpkin purée, pumpkin pie spice, vanilla and salt; fold in whipped cream. Garnish with sprinkle of pumpkin pie spice. 

STEP 6

Serve chips with dip.

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