Crispy Tortilla Strips can be made in 15 minutes and make a crunchy topping for soups and salads. It’s a great way to use up a few leftover corn or flour tortillas.Use the slider below to change the servings if you would like to scale this recipe up or down.
Keyword: side dish, Southwestern, tex mex
Author: Jess Smith via Inquiring Chef
Half Sheet Pan
4Flour or Corn Tortillas, taco-sized
4teaspoonCooking Oil(I prefer avocado or grape seed oil for most things, including this recipe)
Preheat oven to 350°F.
Slice tortillas into thin strips. (Note: The strips will not shrink as they cook, so be sure to slice them to the size you’ll want them in soups or salads.)
Transfer tortilla strips to a sheet pan and spread out in a single layer (use a second sheet pan if you can’t easily fit them on the pan with some extra space).
Drizzle oil over tortilla strips and then use your hands to toss them around to evenly coat in oil.
Bake until tortilla strips are deep golden brown and crisp, stirring every few minutes. This should take 10 to 12 minutes, but continue cooking, if needed, until the tortilla strips are crispy.
Tortilla strips can be stored in an airtight container at room temperature for up to a week.