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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




Comments

michelle said…
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!
Lorraine's Blog said…
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!
Mike said…
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!
k a r i n a said…
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.

;-)
Gurnav Anand, India said…
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
Karina said…
Gurnav- Thank you so much! I'm so happy you liked this recipe.

:)

Karina