Crispy Tortilla Strips Recipe - Baked and Fried
Once you try these homemade crispy tortilla strips, you will never go back to store-bought! Perfect to eat with guacamole, salsa or as a topper for salads or soups.
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Servings: 10 12 strips per serving
Calories: 89kcal
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
SAVE THIS RECIPE!
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.
Nutrition
Calories: 89kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 124mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.4IU | Calcium: 15mg | Iron: 0.2mg