Parmesan Tortilla Crisps

Parmesan Tortilla Crisps
Parmesan Tortilla Crisps

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 1

    tablespoon dried oregano

  • 1/2

    teaspoon freshly-ground black pepper

  • 12

    corn tortillas - (6" dia)

  • 1

    cup freshly-shredded Parmesan

  • 1/4

    teaspoon salt

Directions

Preheat the oven to 375 degrees. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2- to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. This recipe yields 6 servings. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature. Recommended Wine #1: Coltibuono Chianti Classico "RS" 2001 Region/Origin: Chianti Classico, Tuscany Grape/Varietal: Sangiovese Recommended Wine #2: Alois Lageder Pinot Bianco 2003 Region/Origin: Alto Adige Grape/Varietal: Pinot Bianco

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