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Parmigiano Crisps

Source of Recipe

Rocco DiSpirito


List of Ingredients

12 oz. bag corn chips
4 tablespoons extra virgin olive oil
15 sprigs oregano, leaves only, finely chopped
3 cups Parmigiano reggiano, grated


Recipe

Preheat oven to 375. Line a jelly-roll pan with tin foil and set aside.

In a bowl, combine oregano and cheese. In a separate bowl, gently toss crisps with olive oil; try not to break chips. Lay oil-coated crisps on sheet tray in a singlelayer, cup side facing up. Top with a generous layer of cheese and oregano mixture.

Bake crisps in center of the oven until cheese melts, about 3 minutes. Be careful not to let crisps burn. Remove from oven and cool on sheet tray. Transfer to a large bowl to serve.


Serves 6