Parmesan Tortilla Crisps

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

  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.
  2. 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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