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Parmesan Tortilla Crisps


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  • 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


Servings 6


Step 1

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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