 | | Directions | - Preheat oven to 375° F.
- Cover cookie sheet with aluminum foil for ease of cleanup.
- Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
- Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
- Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
- Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
- Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
- Lay a single layer of strips on baking sheet and place in oven.
- Bake for 12 minutes or until golden brown and crisp.
- Remove from oven and allow to cool and crispen further.
- Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
- Use to garnish soups, stews or salads.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: 10 x 15 or 18 x 13 large jelly roll pan, baking sheet or similar
Servings: 12
Serving Size: 7 each
|  | | Ingredients | | - | | 8 corn tortillas, 6 inch diameter sliced into strips |
| - | | 3 tablespoons olive oil |
| - | | 1/2 teaspoon kosher salt |
| - | | 1 teaspoon dried basil or herb of choice, more if desired |
| - | | 1/4 teaspoon black pepper, coarse ground |
| - | | 1/3 cup parmesan cheese, grated - more if desired |
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