Parmesan Tortilla Crisps


Total Time:
37 min
Prep:
10 min
Inactive Prep:
15 min
Cook:
12 min
Yield:
about 6 servings
Level:
Easy

Ingredients

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.

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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