| Level: | Easy |
| Total: | 37 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 12 min |
| Yield: | about 6 servings |
| Level: | Easy |
| Total: | 37 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 12 min |
| Yield: | about 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 12 (6-inch) corn tortillas
- 1 cup freshly shredded Parmesan
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. 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. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
- RECOMMENDED WINE #1: Coltibuono Chianti Classico “RS” 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 283 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 17 mg |
| Sodium | 363 mg |
| Serving Size | 1 of 6 servings |
| Calories | 283 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 17 mg |
| Sodium | 363 mg |
Reviews
I put the “sticks” of tortillas into a small glass and serve them with cheeses & dips. Without fail, I am asked where I bought them. As others have said, just leave out the salt.
A bit chewy. Next time I will use less oil and bake a few minutes longer. I also used whole grain tortillas. Definitely a repeat.
These are always a big hit wherever I take them. Yum!
Love this simple recipe. Taste wonderful. Everyone that tasted just loved it!
Very simple to make and good to taste!
This is how I always make my tortilla chips, except cut into wedges instead of strips. I didn’t bother “steeping” the olive oil with the seasonings. Just brushed on olive oil on both sides, cut into strips, seasoned with recommended spices. Only exception, I used grated parmesan and sprinkled them with kosher salt after cooking…excellent. Dipped in ranch dressing…really good! Will try them with my bean dip next time.
tasteless!
These are one of the most popular appetizers I make! Everyone loves them. They are great with a nice white wine to be enjoyed in the backyard. I will definitely make these over and over again!
i used flour tortilllas and brushed them with sunflower oil, cinnamon and brown sugar. baked them at 375 degrees for 10 minutes and cannot keep my parents from eating them. i like the fact that you can experiment with different flavors and its still cheaper and healthier than buying chips plus YOU control the salt, oil etc… and if you mess them up you’re not out alot of money.
My friends were all very impressed with this really simple recipe. They’re great with bruschetta, too!