These crunchy homemade tortilla strips are the perfect addition to your favorite soups and salads. Made with only 3 ingredients, they 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 tortilla strips, too. They’re one of my favorite ways to add a crispy component to slow cooker chicken tortilla soup or taco bowls.

Just like my crispy wonton strips, once you learn how to make the homemade version, you’ll never go back to buying them from the store! They are easy to make, can be baked or fried and add the perfect crunch and flavor to just about any dish.

Ingredients

Mission brand tortillas in a bag.

Find the full printable recipe with specific measurements below.

  • Tortillas: You can make this tortillas strips recipe with corn or flour tortillas, but I prefer using extra-thin corn tortillas, they are lighter, crunchier and crisp best.
  • Salt: In my experience, table or kosher salt works 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 and Tips

  • Small batches. Work in batches (about 15 tortilla strips at a time) to prevent pan overcrowding.
  • Extra crispy. Cook a minute longer if you’d like them extra crispy strips.
  • 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 corn strips for a little kick of flavor.

Serving Suggestions

Homemade tortilla strips can be used in so many ways!

Storage

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.

More Mexican Recipes

tortilla strips in white bowl

Homemade Tortilla Strips

5 from 18 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
These crunchy homemade tortilla strips are the perfect addition to your favorite soups and salads. Made with only 3 ingredients, they taste way better than store-bought.
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Ingredients 

  • 6 (6 inch) thin tortillas , I prefer the Mission's extra thin corn tortillas
  • Vegetable or canola oil
  • Salt , to taste

Instructions

  • Cut into strips. 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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.

Nutrition

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.