This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America’s Best Breakfasts: Favorite Local Recipes From Coast to Coast (and check out their fried chicken book, too!).

Those leftover flour tortillas languishing in the back of your fridge? Put them to work as the foundation of an easy, crisp-based breakfast dish. All you need is a cookie cutter and some frying oil to turn those ’tillas into flaky rounds that reveal wavy, puffy layers when fried or baked. I add a homemade roasted salsa that comes together with the help of a sheet pan and food processor (or knife). I top with soft-scrambled eggs and avocado slices for an easy, totally inauthentic riff on the puffy tacos so many Texans are obsessed with.