Best Parmesan Tortilla Crisps Recipes

Parmesan Tortilla Crisps image

Provided by Giada De Laurentiis

Time 37m

Yield about 6 servings

Number Of Ingredients 6

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

Steps:

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

Parmesan Tortilla Crisps image

Provided by Mande-kay

Categories High In...

Time 27m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup extra virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon fresh ground black pepper
12 (6 inch) corn tortillas
1 cup freshly shredded parmesan cheese
1/4 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 258, Fat 15.2, SaturatedFat 4.4, Cholesterol 14.7, Sodium 373.7, Carbohydrate 22.5, Fiber 3.3, Sugar 0.6, Protein 9.2

Parmesan Tortilla Crisps Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 6

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

Steps:

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