Parmesan Tortilla Crisps
- 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
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
Recommended Wine #2: Alois Lageder Pinot Bianco 2003
Region/Origin: Alto Adige
Grape/Varietal: Pinot Bianco