Parmesan Tortilla Crisps

1. 1

   ["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"]

* Per serving · 4 servings · Values may vary.

No additional tips available.