I stuck pretty much to the recipe except that I used 8 inch flour instead of 6 inch corn tortilla and used sea salt. I also recommend checking at 6-8 minutes instead of 12 minutes as the first batch was too toasted and I ended up throwing it out.
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 12 6 or 8 inch tortillas
- 1 cup fresh shredded Parmesan
- 1/4 to 1/2 sea salt
"Line two large heavy large baking sheets with aluminum foil. Whisk oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes.
Brush oil mixture over both sides of tortillas.
Stack tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange strips in a single layer over the baking sheets. Sprinkle cheese and salt over strips. Bake until strips are golden brown and crisp" about 6-8 minutes.
Yield: 5 to 6 servings.
For original recipe visit: