GMA Recipe: Parmigiano Crisps

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Parmigiano Crisps
From chef Rocco DiSpirito
Wednesday, August 1, 2001

Rocco DiSpirito was named Best New Chef in 1999 by Food & Wine magazine. Now you can be the judge. Try his five dishes to get taste of his culinary excellence for yourself.

Ingredients

12 oz. bag corn chips

4 tablespoons extra virgin olive oil

15 sprigs oregano, leaves only, finely chopped

3 cups Parmigiano reggiano, grated

Directions

1. Preheat oven to 375. Line a jelly-roll pan with tin foil and set aside.

2. In a bowl, combine oregano and cheese. In a separate bowl, gently toss crisps with olive oil; try not to break chips. Lay oil-coated crisps on sheet tray in a singlelayer, cup side facing up. Top with a generous layer of cheese and oregano mixture.

3. Bake crisps in center of the oven until cheese melts, about 3 minutes. Be careful not to let crisps burn. Remove from oven and cool on sheet tray. Transfer to a large bowl to serve.

Serves 6

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