Recipe courtesy of Giada De Laurentiis
Print
Total:
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.

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.

Cook's Note

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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