 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
Ingredients:
1/4 cup extra virgin olive oil |
1 tablespoon dried oregano |
1/2 teaspoon fresh ground black pepper |
12 (6 inch) corn tortillas |
1 cup freshly shredded parmesan cheese |
1/4 teaspoon salt |
Directions:
1. Preheat the oven to 375 degrees F.
2. Line 2 heavy large baking sheets with aluminum foil.
3. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm.
4. 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.
5. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
|
|