Putting this recipe together for Parmesan Cheese Crisps made my mouth water just writing the ingredients down! This is one of my favorite easy appetizer recipes because of it's crispy lightness and they way they melt in your mouth.
And with the holidays here, if you are anything like me, I am always looking for something new to serve as a starter. This little gem fits the bill perfectly. It goes with almost any kind of food where you don't want the appetizers to outshine the main course. Not that I'm suggesting it's not a memorable nibble!
I like this recipe because with all the eating we do during the holiday season, this appetizer is light, not too filling and you can serve it with or without a dip they're that good! Very versatile and a real party pleaser.
What you'll need:
- 6 Tablespoons unsalted butter (melted)
- 3/4 teaspoon ground tumeric
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 12 corn tortillas (6-inch)
- 1/2 cup Parmesan cheese (finely grated)
First, preheat your oven to 375 degrees F. Then, in a small bowl, combine the butter and the spices. Brush the top of each tortilla with the butter mixture and sprinkle with the Parmesan cheese and salt.
Next, cut the tortillas into wedges. Place the wedges on a baking sheet and back until crisp (about 10 to 15 minutes).
Once, crisped, take them out of the oven and transfer the chips onto a wire rack to cool. Let them cool for a few minutes before serving or storing. How easy is that?
This easy appetizer recipe makes about 8 dozen chips.
Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.