Parmesan Tortilla Crisps
- 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
- 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.
extra virgin olive oil, oregano, fresh ground black pepper, corn tortillas, parmesan cheese, salt
Taken from www.food.com/recipe/parmesan-tortilla-crisps-200537 (may not work)