These crunchy homemade tortilla strips are the perfect addition to your favorite soups and salads. They add the perfect crunch and taste way better than store bought.
Whenever I’m making a batch of my homemade corn tortilla chips, I always love to make some strips too. They’re one of my favorite ways to add a crunchy component to salads and soups, along with crispy wonton strips. Once you’ve tried the homemade version, you’ll never go back to buying them from the store!
I always love having a bag of tortilla strips on hand for easy toppings, but they taste so much better homemade. Whenever I have corn tortillas laying around, I love to whip up a batch of these. They add the perfect crunch and flavor to just about any dish.
You can fry or bake them, although I do prefer to fry them since they taste more authentic. The baked version is still super tasty and a great lighter option. We love to add them to salads, soups, taco bowls, or just about anything that needs an extra crunch. They are so delicious!
- Tortillas: You can make this recipe with corn or flour tortillas, but I prefer using extra thin corn tortillas. They crisp up the best and are super light and crunchy.
- Salt: In my experience, table or kosher salt work best because they stick onto the strips more easily since the salt is finer.
- Oil: The oil is for frying the tortilla strips. Vegetable or canola oil will both work. You’ll need enough to fill the pan up about 1/2-inch. If making the baked version, you won’t need nearly as much. Just enough to brush on both sides of all of the tortillas.
How to make tortilla strips
CUT. Cut the corn tortillas into strips using kitchen scissors or a pizza cutter. You should end up with about 12 strips per tortilla. If some of the strips are super long, cut them in half.
FRY. Fill a large skillet with about 1/2-inch of oil. Heat the oil until it has reached 340°F, then add in about 15 tortilla strips. Fry them in the oil until they are lightly browned, about 30 seconds to 1 minute.
SEASON. Use a slotted spoon or tongs to remove the strips from the oil. Place them on a baking sheet lined with paper towels to absorb any excess oil. Immediately season with salt and allow to cool.
You can bake instead of fry them for a lighter version. Simply brush each side of the tortilla with oil, then cut into strips. Place them on a foil lined baking sheet and season with salt. Then bake in oven at 350°F until they are lightly browned, about 5-10 minutes.
Variations + tips
- Work in batches (about 15 strips at a time) so that you’re not overcrowding the pan.
- Cook a minute longer if you’d like them extra crispy.
- Don’t let the oil get too hot (over 350°F) or else the strips will burn.
- Add the seasoning immediately after you remove the strips from the oil so that it sticks.
- Sprinkle a little bit of chili seasoning on the strips for a little kick.
These tortilla strips taste best if stored in a paper bag, so that they stay crispy. They will keep for up to 1 week if stored properly.
Favorites to serve with:
Tortilla Strips Recipe
- 6 (6 inch) thin tortillas , I prefer the Mission's extra thin corn tortillas
- Vegetable or canola oil
- Salt , to taste
- Using kitchen scissors or a pizza cutter, cut the tortilla into about 12 strips. Cut the longer strips in half.
- Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil has reached 340°F, add about 15 tortilla strips to the pan. Cook about 30 seconds - 1 minute, or until lightly browned. If you notice the oil getting too hot, turn the heat down. You do not want it over 350°F or the strips will burn.
- Remove tortilla strips with slotted spoon or tongs and place on a baking sheet lined with paper towels. Sprinkle salt on top of them immediately and allow to cool.
- Serve over your favorite soups and salad. Store any leftovers in a paper bag for up to 1 week.