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Easy Tortilla Strips

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.

Homemade tortilla strips in a bowl.
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Homemade Tortilla Strips

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 learn how to make the homemade version, you’ll never go back to buying them from the store! They add the perfect crunch and flavor to just about any dish.

You can fry or bake them, although I prefer to fry them since they taste more authentic. We love to add these tortilla strips to salads, soups, taco bowls, or just about anything that needs extra crunch. So delicious!


Only three ingredients to make these! They are so easy to make and come together quickly.

Mission brand tortillas in a bag.

Find the full printable recipe with specific measurements below.

  • 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 strips. Vegetable oil or canola oil will both work. You’ll need enough to fill the pan up about 1/2-inch. If making baked tortilla strips, you will only need enough to brush on both sides of the tortillas.

How to Make Tortilla Strips

This is a quick way to add a little extra to your soup, salad, or another crunchy topping for any recipe. These fried tortilla strips are perfect for any meal. They are light and delicious!

Showing how to make tortilla strips in a 4 step collage.
  • 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.
  • Serve. Immediately season with salt and allow to cool.

Baked Version

You can baked tortilla strip instead of frying them for a lighter version. Simply brush each side of the tortilla with oil, then cut into strips. Place on a foil-lined baking sheet and season with salt. Bake in the oven at 350°F until they are lightly browned, about 5-10 minutes.

Variations + Tips

Here are some variations and tips to help make your tortilla strips even better! Make them extra crispy, make sure the temperature is just right, and season them right away. All these tips can help make a difference when making these!

  • Small batches. Work in batches (about 15 strips at a time) to prevent pan overcrowding.
  • Extra crispy. Cook a minute longer if you’d like them extra crispy.
  • Oil temperature. Don’t let the oil get too hot (over 350°F) or else the strips will burn.
  • Seasoning. Add the seasoning immediately after you remove the strips from the oil so that it sticks.
  • Spicy strips. Sprinkle some chili seasoning or taco seasoning on the strips for a little kick.

Recipe FAQs

What are tortilla strips made of?

A tortilla strip is made from corn tortillas that are either baked or fried. They are cut into strips or triangles and then used for several Mexican recipes.

Are Mission tortilla strips keto-friendly?

Mission Foods have a keto-friendly tortilla that is zero net carbs and zero sugar. It also is keto-certified, high in fiber, and low in calories. You can find them at your local grocery store.

Are tortilla strips gluten-free?

Tortilla strips are usually made from 100% ground corn which is naturally gluten-free. Make sure to check the back of the tortilla package to be sure.

How to store?

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.

Tortilla strips up close in the photo.

5 star review

“These crunchy strips are a great topping on so many of my Tex-Mex favorites. It is an easy and yummy way to add a bit of crunch!”


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tortilla strips in white bowl

Tortilla Strips Recipe

5 from 16 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8


  • 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.


Baked tortilla strips: To bake them instead, preheat the oven to 350°F. Brush each side of the tortilla with oil, cut them into strips and then place on a foil lined baking sheet. Sprinkle with salt. Bake for 5-10 minutes, or until lightly browned.


Serving: 12strips | Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer
Cuisine: Mexican

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