Corn Tortilla Parmesan Cheese

By rickfanciullo

Great appetizers and salad side

Ingredients

• Total Time:
• armesan Tortilla Crisps
• 72 Reviews
• 37 min
• Prep:
• 10 min
• Inactive:
• 15 min
• Cook:
• 12 min
• Yield:about 6 servings
• Level:Easy
• Ingredients
• 1/4 cup extra-virgin olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 12 (6-inch) corn tortillas
• 1 cup freshly shredded Parmesan
• 1/4 teaspoon salt
• Directions
• Preheat the oven to 375 degrees F.

Preparation

Step 1

armesan Tortilla Crisps
72 Reviews

Recipe courtesy of Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Wine Tasting Party
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Total Time:
37 min
Prep:
10 min
Inactive:
15 min
Cook:
12 min

Yield:about 6 servings
Level:Easy
Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 teaspoon salt
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Directions
Preheat the oven to 375 degrees F.

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.

Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-tortilla-crisps-recipe.html?oc=linkback