• 6servings
  • 37minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 1 tablespoon dried oregano

  3. 1/2 teaspoon freshly ground black pepper

  4. 12 (6-inch) corn tortillas

  5. 1 cup freshly shredded Parmesan

  6. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. 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.

  3. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.


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