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
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 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 and soups like slow cooker chicken tortilla soup or taco bowls for extra crunch. So delicious!
Ingredients
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!
- 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.
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.
Favorites to Serve with Crispy Strips
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Tortilla Strips Recipe
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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Appetizers, Cinco De Mayo, Mexican
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious. I added a can of pinto beans, a pinch of cay and added homemade tortilla strips and used chicken instead of beef.
A+
Sounds like you made some delicious nachos or a salad with the tortilla strips, yum!
I just made homemade chicken noodle soup and I’m going to try the Tortilla strip can’t wait.
Sounds yummy! That will be a great addition Shelia!
Love these on my taco salads! Adds the best flavor and crunchy to it. Way better than store bought ones.
Why have I never thought to make these myself? I love them on salads but don’t always buy them!
I made these tortilla strips to go with a chicken salad I made and it added the perfect amount of flavor and crunch.
I never knew I could make tortilla strips. These turned out great! Thanks for the recipe.
You are welcome! I am glad that you like them and they turned out great.
I made these to go with the soup I had made and they were great, that extra bit of flavor and crunch was perfect.
Wow, so easy to make, yet such a versatile recipe! Thank you so much!
Can you use fry daddy to fry tortillas?
I haven’t used that before, but let us know how it goes!
So easy and delicious! Perfect for topping
Chicken Tortilla Soup.
Mmm my favorite! So glad you liked them, Aimee :)
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!
This recipe just made my day – I never knew they were so easy to make! I will be making these asap!