Nibbles ‘n’ Bits

It’s tough to say what’s best about holiday nibbles: that they’re a great fallback, no matter what your entertaining style, or that they’re easy to make and serve. (Yes, you can make them ahead.)

Bowls of these nibbles are incredibly inviting on their own with cocktails, or they can supplement smoked salmon, shrimp or hot hors d’oeuvres at a more elaborate party. Once you see how simple these are, you’ll be tempted to make more as holiday gifts. Put them in decorative tins or jars and wrap them in bright tissue and cellophane.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Baked Crisp Rosemary Chips

Active Work Time: 5 minutes * Total Preparation Time: 20 minutes

If you don’t have two ovens, it’s best to bake the chips in sequence.

24 wonton wrappers

Olive oil cooking spray

1 egg white

1 teaspoon dried rosemary

Generous 1/4 teaspoon coarse salt

* Lay 12 wonton wrappers in single layer on baking sheet sprayed with cooking spray. If there is any flour left on them, lightly brush off.

* Put egg white in small bowl; froth with fork or small whisk. Break up rosemary in mortar with pestle or on wax paper with rolling pin.

* Lightly brush each wrapper with egg white. Sprinkle 1/2 rosemary evenly over wrappers, then 1/2 salt.

* Bake at 400 degrees until medium brown, 6 to 7 minutes. Transfer to rack to cool. Repeat with remaining ingredients. (Can be made a week ahead, kept at room temperature in an airtight container.)

8 servings. Each serving: 55 calories; 137 mg sodium; 2 mg cholesterol; 0 grams fat; 12 grams carbohydrates; 2 grams protein; 0.03 gram fiber.

Marinated Olives With Garlic and Herbs

Active Work Time: 20 minutes * Total Preparation Time: 1 hour plus 5 hours marinating

1 1/2 cups extra-virgin olive oil

1/4 cup water

1/4 cup white wine

4 large cloves garlic, peeled and smashed with knife

1 pound mixed olives, such as Gaeta, Nicoise and picholine, drained (about 3 cups)

3 (1/4-inch-thick) lemon slices

1 large bunch fresh thyme

2 bay leaves

2 dried red chiles

1 tablespoon minced fresh rosemary

* Heat oil, water, wine and garlic in saucepan over medium-high heat until boiling. Remove from heat, cover and let rest 30 minutes.

* Put olives in sieve. Rinse under cold running water until water runs clear. Shake to remove excess water. Put olives, lemon slices, thyme, bay leaves, chiles and rosemary in clean 1-quart jar. Add warm oil mixture. Cover tightly; shake to combine well. Marinate at room temperature 5 hours, then refrigerate. (Olives will keep up to 1 month.) Before serving, let come to room temperature and drain.

20 to 24 servings. Each of 24 servings: 57 calories; 154 mg sodium; 0 cholesterol; 6 grams fat; 1 gram carbohydrates; 0 protein; 0.27 gram fiber.

Spicy Mixed Nuts

Active Work Time: 5 minutes * Total Preparation Time: 15 minutes

Vary the heat on these according to your taste.

1 tablespoon sugar

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cayenne pepper

1 1/4 teaspoons salt

1/2 pound walnut halves

1/2 pound pecan halves

1/2 pound unsalted cashews

1/4 cup oil

* Combine sugar, cumin, cayenne and salt. Set aside.

* Spread walnuts, pecans and cashews in single layer in jelly roll pan. Roast at 375 degrees until fragrant, about 7 minutes; shake pan several times during roasting to prevent sticking and browning. Transfer hot nuts to large bowl.

* Toss with oil (use 2 large spoons) until nuts are well coated. Immediately add spices, tossing again until well mixed. Serve warm or cool completely for storage. (Can be made up to a week ahead and kept in an airtight container at room temperature. Can be frozen up to 1 month, wrapped airtight. Before serving, let come to room temperature by spreading on baking sheet, then bake at 350 degrees 5 minutes.)

24 to 30 servings. Each of 30 servings: 157 calories; 100 mg sodium; 0 cholesterol; 15 grams fat; 6 grams carbohydrates; 4 grams protein; 0.70 gram fiber.