Parmesan Rice Crisps with Roasted Tomato Salsa

Gluten-free crisps with easy roasted tomato salsa.

Not Your Average Chip 'n Dip

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 (or now- there are so many tortilla variations to choose from- just make sure they are gluten-free)

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

Recipe Source: glutenfreegoddess.net

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Last updated: April 18, 2025