Crispy tortilla strips recipe – baked and fried, salty and way better than store-bought. Bake them for a lighter crunch or fry them for that classic restaurant basket vibe. Quick, budget-friendly, and the best way to give stale tortillas a second life!
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I love to dip these tortilla strips in guacamole or in simple salsa verde or easy chile morita salsa.
You can even serve them as toppers in salads like this Easy Lentil and Kale Salad or soups like this hearty Mexican Tomato soup.
Jump to:
- Recipe Ingredients
- Ingredients Notes
- How to Make Crispy Tortilla Strips (Baked) Step by Step
- Crispy Tortilla Strips Recipe -Baked- Video
- How to Make Crispy Tortilla Strips (Fried) Step by Step
- Crispy Tortilla Strips Recipe -Fried- Video
- Recipe Tips
- Storage and Reheating
- Additions and Substitutions
- Ready to Make this Recipe?
- Check out These Recipes Too
Recipe Ingredients
You'll only need these simple ingredients for making these tortilla strips.
Ingredients Notes
- Corn tortillas → Day-old or left out overnight if possible. Fresh ones can work, but slightly dried tortillas crisp up way better because they have less moisture.
- Oil → Keep it neutral and choose one with a high smoking point (meaning it can handle higher heat without burning), like avocado, sunflower, safflower, or canola. Skip olive oil—it smokes too quickly.
How to Make Crispy Tortilla Strips (Baked) Step by Step
These steps are a quick overview of the steps to make this recipe. For a more detailed version, refer to the recipe card below.
Step 1. Preheat oven to 375°F (190°C).
Step 2. Cut tortillas in half, then slice into ½-inch strips.
Step 3. Toss with a drizzle of neutral oil.
Step 4. Spread in a single layer on a parchment-lined baking sheet.
Step 5. Bake for 11-12 minutes, rotating the baking sheet halfway through, until golden and crispy.
Step 6. Remove from oven. Sprinkle with salt and with some chilli powder for a kick (optional).
Crispy Tortilla Strips Recipe -Baked- Video
How to Make Crispy Tortilla Strips (Fried) Step by Step
These steps are a quick overview of the steps to make this recipe. For a more detailed version, refer to the recipe card below.
Step 1. Cut tortillas in half, then slice into ½-inch strips.
Step 2. Heat 1 inch of oil in a medium/large pan over medium-high heat.
Step 3. Test if oil is warm enough by inserting the tip of a tortilla strip—if it sizzles, it's ready.
Step 4. Fry strips in batches (don’t overcrowd the pan), about 4–5 minutes, until golden.
Step 5. Remove with a slotted spoon and place in a paper-towel lined container to absorb excess oil.
Step 6. Sprinkle with salt and with some chili powder, optional.
Step 7. Repeat with remaining strips.
Crispy Tortilla Strips Recipe -Fried- Video
Recipe Tips
- Leaving tortillas out overnight = sturdier chips, crispier results.
- Always fry in batches—if you overcrowd, you’ll get sad soggy chips.
- Baked version is lighter, fried is classic—try both!
Storage and Reheating
- Store completely cooled chips in an airtight container or bag for up to 5 days. Although I'm sure they won't last that long!
- To re-crisp: bake at 350°F (175°C) for 5 minutes.
Additions and Substitutions
- Seasonings → Try a dusting of chili powder, smoked paprika, or lime zest with salt.
- Oil → Any neutral oil with a high smoking point works, such as avocado, sunflower, safflower, or canola oil. Don't use olive oil or coconut oil.
You can, but they won’t crisp up the same way. Stick to corn for that authentic crunch.
Nope. As long as you spread them evenly and rotate the pan halfway, they’ll crisp up beautifully.
Classic guacamole, salsa roja, salsa verde, or even sprinkled into soups or salads.
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Crispy Tortilla Strips Recipe - Baked and Fried
Ingredients
Crispy Tortilla Strips - Baked
- 7 corn tortillas day-old or left out overnight if possible
- 3 tablespoons neutral oil avocado, sunflower, safflower, canola
- ½ teaspoon salt
- chili powder optional
Crispy Tortilla Strips - Fried
- 7 corn tortillas day-old or left out overnight if possible
- ¾ cup neutral oil avocado, sunflower, safflower, canola
- ½ teaspoon salt
- chili powder optional
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Instructions
Tortilla Strips - Baked
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so nothing sticks.
- Stack your tortillas and cut them in half. Slice each half into strips about ½-inch wide. Keep them as even as possible so they bake at the same rate.
- Place the strips in a large bowl. Drizzle with the oil and toss gently with your hands until each strip is lightly coated. Don’t overdo the oil—just enough to give them a little shine.
- Spread the tortilla strips out in a single layer on your prepared baking sheet. Crowding them will lead to soft spots, so use two trays if needed.
- Bake for about 11-12 minutes, rotating the pan halfway through. They should be crisp and golden by the time they’re done.
- Remove from the oven. Sprinkle with salt and chili powder (optional). Let cool down before eating. The chips will firm up as they cool. Resist the urge to eat them straight out of the oven unless you like burning your tongue (been there!).
Tortilla Strips - Fried
- Stack the tortillas and cut them in half. Slice each half into strips about ½-inch wide.
- Pour oil into a medium or large skillet so it’s about 1 inch deep. Heat over medium-high heat until shimmering. To test: drop in the tip of a tortilla strip. If it sizzles right away, you’re good to go.
- Carefully add a batch of tortilla strips to the hot oil. Don’t overcrowd the pan—they need space to crisp evenly.
- Fry for 4-5 minutes, stirring gently with a slotted spoon so they don’t stick together. You’ll notice the sizzling start to calm down when they’re done.
- Once golden, remove the strips with the slotted spoon and transfer to a plate lined with paper towels to drain.
- Sprinkle with salt, and a little chili powder (optional), if you want that smoky kick.
- Repeat with the remaining strips, checking the oil temperature before each batch.
Notes
- Corn Tortillas: For the crunchiest strips, use day-old tortillas left out in the counter. Fresh tortillas work too, just expect a softer crunch.
- Oil temperature: If you don’t have a thermometer, test inserting the tip of a tortilla strip—if it sizzles right away, the oil’s ready. If it browns too fast, lower the heat.
- Seasoning: Salt is classic, but you can add a sprinkle of ancho or chipotle chili powder right after baking/frying for a smoky, spicy twist.
- Serving ideas: Perfect for topping soups (like tortilla soup), tossing into salads for crunch, or dipping into guacamole and salsa.
- Storage: Store cooled chips in an airtight container for up to 5 days. Re-crisp in a 350°F oven for 5 minutes if needed.
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