These Parmesan tortilla chips are perfect for an afternoon snack, either alone or dipped in salsa!
Preheat oven to 375ºF. Line 2 baking sheets with aluminum foil. In a small bowl, combine olive oil, oregano, and pepper. Brush evenly onto both sides of tortillas. Cut tortillas into wedges.
Place wedges on baking sheets in a single layer. Sprinkle with cheese and salt. Bake for 8 – 10 minutes, or until chips are crisp.
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These were OK–mine took about 20 minutes to get crisp instead of 8-10, and were kind of greasy on the whole, but not bad! If I make them again, I’ll try to find a way to just get a very light mist of oil on them.
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kitchenlovenest on 2.8.2011
I love this idea!! Every time I buy corn tortillas to make something, there are always way too many in the package and I end up throwing some away. This is a great way to use the rest of them! Thanks for sharing–it’s now in my recipe box. =)