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

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Parmesan Tortilla Crisps

Recipe courtesy of Giada De Laurentiis

Parmesan Crisps

Recipe courtesy of Haylie Duff

Parmesan Crisps

Recipe courtesy of Giada De Laurentiis

Parmesan Crisps

Recipe courtesy of Alton Brown

Minestrone with Crisp Parmesan Crumbs

Recipe courtesy of Tyler Florence

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Silky Cauliflower Soup with Parmesan Crisps

Recipe courtesy of Dave Lieberman

Spanish Tortilla

Recipe courtesy of Eddie Russell

On TV

So Much Pretty Food Here