Tuesday, June 21, 2011

PARMESAN TORTILLA CRIPS

This is for Day 21 of 30 Days of Creativity www.30dayofcreativity.com and today's theme is "Cheese".  I chose to try a recipe from One Perfect Bite to make Parmesan Tortilla Chips and they came out tasty more like crackers than chips, but would be a fun soup topper.

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.

Ingredients:
  • 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
Preheat the oven to 375 degrees F.

"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:

http://oneperfectbite.blogspot.com/2011/01/parmesan-tortilla-crisps.html

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