Parmesan Tortilla Crisps

By

A perfect appetizer or snack, you'll love these Parmesan Tortilla Crisps. Enjoy!

View complete recipe

  • 6

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 Parmesan, freshly shredded
  • 1/4 teaspoon salt

Preparation

Step 1

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.

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

View complete recipe