Recipe: Cacio E Pepe Tortilla Chips

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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.