Best 8 Tortilla Crisps Recipes

PARMESAN TORTILLA CRISPS

Steps:

• 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

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

TORTILLA CRISPS

Steps:

• Combine all ingredients except for the tortillas.
• Spread each tortilla with a thick layer of the spread.
• It will seem like a lot of topping, but it is just right.
• Cut each tortilla into 8 wedges.
• Put on an ungreased cookie sheet.
• Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
• Serve hot or cold.

TORTILLA CRISPS WITH BRICKLE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread tortilla wedges onto the prepared baking sheet.
• Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until chips are crisp, about 15 minutes.
• Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

TORTILLA CHEESE CRISPS

Steps:

• Spray baking sheet with nonstick spray.
• Place tortillas on baking sheet; spray nonstick spray.
• Sprinkle cheese evenly among the four tortillas.
• Bake at 350 degrees for 7-10 minutes.
• Top with salsa.

TORTILLA CHEESE CRISPS

Steps:

• Shred the cheese if you have bricks of cheese. Mix the cheeses together in a bowl.
• Lay out the corn tortillas on a baking sheet.
• Turn the oven to broil 400°F.
• Sprinkle 1 oz. of green chilies on the tortilla if desired.
• Evenly distribute the cheese on all four tortillas right to the edge of each one.
• Place the sliced pimientos on each tortilla if desired.
• Place the baking pan about four inches from the broiler. Broil about 2-3 minutes Until cheese is melted.
• Take out, slice if desired. Use a sharp knife.
• Note: To make a complete meal, sprinkle browned drained hamburger or turkey burger on each tortilla first, then the chilies, cheese and pimientos. This recipe is a meal stretcher and kids love it.
• Pass the sour cream or guacamole.

PARMESAN TORTILLA CRISPS

Steps:

• 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.

PARMESAN TORTILLA CRISPS RECIPE - (4.4/5)

Steps:

• 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