Parmesan Rice Crisps with Roasted Tomato Salsa

Parmesan Rice Crisps with Roasted Tomato Salsa
Gluten-free crisps with easy roasted tomato salsa.


Just another Sunday spent chillin' under the portal. I had a package of stale brown rice tortillas on hand and decided to experiment. Good things often spring from two simple words. What if...

Our dinner was Mediterranean- my tasty little zucchini-tomato-mozzarella number- on pesto penne pasta. So I wanted to serve a late afternoon snack with an Italian-Southwestern flair. These super easy crisps were terrific with margaritas.

Parmesan Rice Crisps Recipe

The brown rice tortillas we get locally are usually a bit stiff from being frozen, and sometimes they're so dry I suspect they are stale. But have no fear. These crunchy crisps are a fabulous way to use up stale brown rice tortillas.

Ingredients:

4 to 5 gluten-free brown rice tortillas
Olive oil
Sea salt
Garlic powder
Parmesan, grated fine with a microplane grater (or omit cheese)
Dried basil or Italian Herbs

Instructions:

Preheat the oven to 400ºF.

Brush the tortillas generously with olive oil on both sides and arrange them on baking sheets in a single layer. Sprinkle with sea salt. Dust them with garlic powder, to taste; then sprinkle on the Parmesan and dried basil.

Bake until crisp and slightly golden around the edges, about 7 to 10 minutes. Allow the tortillas to cool a bit. Using a pizza cutter, slice the tortillas into triangles and arrange the crisps around a bowl of Roasted Tomato Salsa [recipe follows].

Serves 3 to 4.


Karina's Note:

Vegans can substitute the Parmesan with vegan "Parm" or simply omit to keep it dairy-free.




Easy Roasted Tomato Salsa

You can roast your own plum tomatoes for this- which is heavenly- or cut to the chase and use Muir Glen fire roasted tomatoes. I won't tell.

Ingredients:

1 1/2 pounds plum tomatoes, seeded, roasted and chopped- here's how to roast tomatoes
2 tablespoons red onion, diced very fine
4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar- or lime juice
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon ground chipotle or cayenne pepper, to taste
Pinch of organic sugar or agave

Instructions:

Combine the salsa ingredients in a bowl, cover and chill for an hour.

Taste for seasoning adjustments. Cover and keep chilled for up to 4 days- if it lasts that long.

You can also add any of the following, if your little heart desires:

Finely chopped yellow or green bell peppers
Roasted corn kernels
Chopped jalapeños
Rinsed canned black beans




6 comments:

  1. Mmm...sounds delicious and easy! I'm having lots of girls over for an all-girl party and have been searching for easy appetizers - I think I'll use this one! Thanks!

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  2. This is a brilliant use of the Food for Life Tortillas. My daughter had gone off those because they get soggy sometimes or they break as soon as you try to make a wrap. Last night I made two batches of the crisps; one with basil and one with rosemary.

    They were both delicious - thank you for this and your other inspired recipes!

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  3. I love all the use of pictures on your site. It is one thing seeing a recipe, and a completely different one seeing the results of the recipe right there too. And, everything you put on this site looks absolutely delicious!

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  4. Hi Michelle!

    This is so easy - and you can do it ahead of time. Have a fun Girls Night!

    Hi Lorraine!

    These crisps are a great way to use the rice tortillas - especially if they've been open a day or two [they do stale very quickly, don't they?].

    Hi Mike!

    Thanks! I'm all about visual appeal.

    ;-)

    ReplyDelete
  5. Gurnav Anand, India22:41

    HI KARINA,
    It sounds all yummy and delicious. There is going to be no one at home this afternoon and I will be giving them a big surprise this evening when they come home. I too am a little chef, and bake a lot of good things. This is going to be the nost delicious snack I have ever cooked. Thanks.from Gurnav

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  6. Gurnav- Thank you so much! I'm so happy you liked this recipe.

    :)

    Karina

    ReplyDelete

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