Parmesan Tortilla Crisps

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

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