Ingredients Jump to Instructions ↓

  1. 8 burrito-size plain flour tortillas

  2. 1/2 stick (4 Tbsp) butter, melted

  3. 3/4 cup grated Parmesan cheese White from

  4. 1 large egg, beaten with a fork Toppings: dried herbs, small seeds (see Note), crushed red pepper, lemon pepper, instant minced onion and garlic flakes

Instructions Jump to Ingredients ↑

  1. Place oven rack in middle position. Heat to 400°F. Coat baking sheet(s) with nonstick spray.

  2. Working with 1 tortilla at a time, brush 1 side with butter, then sprinkle with 1 heaping Tbsp Parmesan cheese. Gently press to adhere. Turn tortilla over; brush with egg white, then sprinkle with about 2 tsp topping(s). Using a plain or fluted pastry wheel or sharp knife, cut tortilla in 4 strips. Place cheese side down on prepared sheet(s).

  3. Bake on middle oven rack 8 to 10 minutes until light golden and crisp. Remove a wire rack to cool. Planning Tip: Store airtight with wax paper between layers at room temperature up to 2 weeks.Note: You can use one or a mixture of 2 or more seeds such as sesame, poppy, fennel and caraway.


Send feedback