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Ingredients
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Parmesan Crunchy Tortilla Chips
Endive Salad
Method
Parmesan Crunchy Tortilla Chips
- 1
Prepare oven and tortillas
Preheat the oven to 400°F (200°C). Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) to make chip-sized triangles.
- 2
Seasoning mixture
In a small bowl combine grated Parmesan, smoked paprika, garlic powder, kosher salt, and black pepper. Toss to blend evenly.
- 3
Coat tortillas
Brush both sides of each tortilla wedge lightly with olive oil (about 1/2 tsp per wedge). Place wedges in a single layer on two rimmed baking sheets lined with parchment, leaving small gaps between pieces. Sprinkle the Parmesan-spice mixture evenly over the oiled side of the wedges so each piece gets a thin, even coating. Lightly press the cheese onto the tortillas with your fingers to help it adhere.
- 4
Bake
Bake in the preheated oven for 7–9 minutes, then rotate the pans and bake another 3–6 minutes until the chips are crisp and golden at the edges and the Parmesan is melted and slightly browned. Watch carefully during the last few minutes to prevent burning.
- 5
Cool
Remove the baking sheets from the oven. Let chips cool on the pans for 5 minutes — they will crisp up further as they cool. Transfer to a wire rack to cool completely. If you have leftover cheese that didn't adhere, reserve it to sprinkle on the salad or for snacking.
Endive Salad
- 6
Prep produce
Trim the base of each endive head, remove any brown outer leaves, and slice lengthwise into 1/2-inch strips or separate into individual leaves for a more composed look. Thinly slice the fennel bulb (use the mandoline if you have one). Place endive and arugula in a large bowl with the sliced fennel and toasted walnuts.
- 7
Make dressing
In a small jar or bowl, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified. Taste and adjust acidity or sweetness as desired.
- 8
Dress salad
Drizzle about two-thirds of the dressing over the greens and toss gently to coat—start with less and add more to taste. Scatter shaved Parmesan over the salad and toss once more to combine.
- 9
Plate and serve
Divide the salad among plates or a serving bowl. Arrange Parmesan crunchy tortilla chips alongside or insert a few chips into the salad for texture contrast. Serve immediately so chips remain crisp.