Parmesan Tortilla Crisps

I had some left over corn tortillas and thought this would be a great way to use them up.  Besides, I am always looking for good appetizers or munchies for cocktail parties.  They were great, but there is one issue; they didn't cook evenly.  I took a picture of the ones I thought looked the best and left out the really brown ones.  I think those might have tasted better.  I also think they fared better the next day.  The light gold ones tasted a tad stale, while the brown (almost burnt looking) ones didn't.  I still loved them and am looking forward to playing around with the recipe.  I think they are excellent baked tortilla chips that could be a perfect canvass for all kinds of seasonings.  On a totally personal note, I am in crisis as my Accuchef program appears to have gone kaput!  I have about 400 personal recipes and almost 400 to try recipes that will be lost if I can't get it working.  The only silver lining is that most of my recipes are on the blog, but the recipes I planned on using this week and have ingredients for are unavailable.  I hope I can remember them all.  (I am really trying not to panic!) but I may be a little sparse on my posts as a result.



Parmesan Tortilla Crisps
1/4 c  extra-virgin olive oil
1 T  dried oregano
1/2 t  freshly ground black pepper
12    (6-inch) corn tortillas
1 c  freshly shredded Parmesan
1/4 t  salt
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.