20 won ton (or 5 egg rolls) skins
4 tbsp. butter, melted
1/4 c. Parmesan
Instant minced onion

Cut won ton skins in halves or egg roll skins into eighths. Brush butter onto large, rimmed cookie sheet. Arrange skins so they touch but don't overlap. Brush skins with butter. Sprinkle cheese and onion. Bake 5 or 6 minutes at 375 degrees.