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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(4 of 4)
Re: Parmesan Tortilla Crisps
Apr 13, 2009 7:42 PM
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Mommy, It is a variation of http://kitchentable-campbells.forums.liveworld.com/topic/Everyday-Homemade-Meals/Baked-Tortilla-Chips/400001507&#msg400010468 I forgot to mention cheese in the post. I was going to make nachos one night but didn't have any yellow cheese but I did have some Parmesan, wala. The original recipe of making the chips was on a soft corn tortillas bag. They were trying to get people to make their own chips (it was a local company that only made soft corn and flour tortillas, they have grown now and make chips so they don't give you ideas on the bags any more). I like the idea of controlling the oil and flavors. |
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MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
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(3 of 4)
Re: Parmesan Tortilla Crisps
Apr 13, 2009 4:49 PM
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These sound like a great alternative to potato chips at a gathering or as a side for tortilla soup instead of the plain tortilla strips usually served with that soup. Or even just as a snack. I love this idea. When I make them I'll take a photo and share. Where did you get this recipe, did you create it?
--
Worries go down better with soup. ~Jewish Proverb
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(2 of 4)
Re: Parmesan Tortilla Crisps
Apr 12, 2009 9:41 AM
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Scott, these look so good - quick and easy too. I can imagine them as a tasty accompaniment to drinks or of course with a nice big mug or bowl of soup! Thanks for the recipe. • Janet
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 4)
Apr 11, 2009 9:53 PM
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1/4 cup extra virgin olive oil or corn oil
1 tablespoon dried oregano - basil works
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan (or more if you want)
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with aluminum foil (cover with a single layer to see how many you will need, the fresher the better). Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm (or buy a herb flavored oil from the store) . 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 (I cut them in to wedges). 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. Serve with you fav. side (I like a thick spaghetti sauce with or with out meat).
The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature. But they are best just out of the oven.
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