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Parmesan Corn/Rice Crisps Recipe

   
 

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     Parmesan Corn/Rice Crisps

Category   Appetizers
Sub Category   None
Servings   3-4
Preptime   10 min

Ingredients
4/5 rice/corn tortillas
Olive oil
Sea salt
Garlic Powder
Parmesan, grated
Dried basil or Italian herbs
Salsa
1 1/2 lbs plum tomatoes seeded, roasted and chopped
 
2 tbsp red onion, dicedfine
4 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp sea salt
1/4 to 1/2 tsp ground chipotle or cayenne pepper to taste
pinch of sugar

Instructions
Crisps- Preheat the oven to 400ºF. Brush the tortillas generously with olive oil on both sides and arrange them on baking sheets in a single layer. Sprinkle with sea salt. Dust them with garlic powder, to taste; then sprinkle on the Parmesan and dried basil. Bake until crisp and slightly golden around the edges, about 7 to 10 minutes. Allow the tortillas to cool a bit. Using a pizza cutter, slice the tortillas into triangles and arrange the crisps around a bowl of Roasted Tomato Salsa
Salsa- Combine the salsa ingredients in a bowl, cover and chill for an hour. Taste for seasoning adjustments. Cover and keep chilled for up to 4 days- if it lasts that long. You can also add any of the following, if your little heart desires- Finely chopped yellow or green bell peppers Roasted corn kernels Chopped jalapeños Rinsed canned black beans


Originally Submitted
6/7/2012





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