Introduction: Spicy, Cheesy Tortilla Chips (or: How to Get Rid of Pizza Extras)
This recipe was born as I was hungry.
All I had were some tortillas. And then, in the kitchen, I found some olive oil and a bunch of parmesan and red pepper packets that were left over from when my office ordered pizza last week. So I went on Instructables, got inspired by this instructable for corn tortilla chips, then put my own spin on it using the ingredients at hand.
They're really good. I also tried a batch with peanut oil, and I think it was even better. Very gourmet. The red pepper ones are delightfully piquant; the parmesan ones "kind of taste like a Cheez-It" (quote from amandaghassaei).
You need: flour tortillas, crushed red pepper flakes, grated parmesan, oil.
Preheat the oven to 350F and get out a baking sheet.
Rub some oil on both sides of each tortilla, cut into eighths, and place on a baking sheet.
Scatter red pepper and cheese across chips. I'll leave the distributions up to you, depending on your preferred cheese and spice factors. They're great as pepper-or-cheese-only chips or as pepper-and-cheese-together-chips.
Put them in the oven. Check frequently! It doesn't take very long.
They're done when they start to brown.
Tortilla soup included.