Parmesan Tortilla Crisps
- 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
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
RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003
REGION/ORIGIN: Alto Adige
GRAPE/VARIETAL: Pinot Bianco
Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Herb Mesa