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I had some leftover tortillas so tried this recipe from Good Housekeeping magazine. It really couldn't have been easier and tasted as advertised. A handy chip to serve with salads or dips.
Cacio E Pepe (Cheese & Pepper) Tortilla Chips
Heat the oven to 375'F. In a mini food processor, process 2 oz Pecorino Romano cheese (roughly chopped) until finely ground to about 1/2 cup.
Transfer to a small bowl and toss with 1/4 tsp pepper.
Brush 1 side of 4 flour tortillas with 1 tbsp olive oil total.
Stack tortillas and cut into 8 wedges. Divide wedges in single layer, oiled sides up, between 2 parchment-lined baking sheets.
Sprinkle with cheese mixture and bake, rotating positions of sheet pans halfway through until chips are golden brown and crisp. 14 - 16 mins.
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