Parmesan Tortilla Crisps

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyMedium
¼ cup extra-virgin olive oil
1 tbsp dried oregano
½ tsp freshly ground black pepper
12 (15cm) corn tortillas
1 cup freshly shredded Parmesan
¼ tsp salt

Preheat the oven to 190°C.

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.

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