These crispy homemade baked tortilla strips are easy to make in the oven. Seasoned corn baked tortilla strips have the perfect crunch for soups or salads.
Seasoning Ideas For Homemade Baked Tortilla Strips
This baked tortilla strip recipe is versatile. Flavor or season them with your favorite spices or ingredients.
Seasoning ideas include:
- cumin
- coriander
- oregano
- cayenne pepper or paprika
- chili powder
- onion or garlic powder
- taco or fajita pre-made seasoning
- splash of fresh lemon, lime, or orange juice
- flavored cooking sprays
How To Make Baked Tortilla Strips In The Oven
- Preheat oven to 350F.
- Line a baking sheet with aluminum or parchment (for easy clean up) and or lightly spray/spread with vegetable oil.
- Grab 3-4 corn tortillas. Cut the round edges off the tortillas to form a square If you want perfectly uniform tortilla strips.
- Use scissors to cut tortilla strips to desired thinness / thickness. Cut the tortilla into half or thirds before making thin ¼" strips. Cutting the whole tortilla strips into thirds may make for more manageable strips to shove in your mouth 🙂
- Lay strips on baking sheet and mix in seasoning.
- Evenly spread out the corn strips in a thin layer. You may need to do this in batches if the pan is too crowded.
- Bake for 12 - 18 minutes or until crispy (take them out of the oven before they are too crispy because they will continue to cook for a couple minutes).
- Cool completely and store in a cracked (this ensures they don't get too soggy) plastic bag for 3-4 days.
Homemade crispy tortilla strips are the perfect garnish for soup or salad.
Troubleshooting Homemade Baked Tortilla Strips
Try not to crowd the sheet pan. In the image in this post, there are more tortilla strips than preferable on the uncooked sheet pan, but in the end it works, because they are cooked a little longer. Additionally, I don't forget to turn/stir them in the oven half way through the cooking time.
Cooking time will vary depending on how thin / thick the strips are cut, how hot the oven is (it may run hot or colder than calibrated ovens), and how crowded the sheet pan is.
The thicker the tortilla strips are the longer they need to bake by a couple minutes. Thinner tortilla strips cook a wee bit faster.
There is also a fine line between cooking tortilla strips not enough and cooking them too much.
Take out the tortilla strips when they are crispy (but not well done!) as they will continue to cook and harden for another couple minutes outside of the oven.
Additionally, remove the crispy tortilla strips immediately from the pan so that they stop cooking.
Cool The Baked Tortilla Strips Completely Before Storing
The tortilla strips need to be cooled completely before storing in a cracked plastic ziploc bag or slightly cracked container.
Cracking the ziploc bag / container ensures that any excess moisture can so they don't become soggy.
This also allows the baked tortilla strips to stay crispy longer. However, you can close the bag the next day or later that day if you don't see any moisture accumulating in the bag.
Serving Suggestion
Serve these crispy baked tortilla strips as a garnish with these complementary soup or salad recipes:
You May Also Like
If you like baked tortilla strips you may also like these garnish / condiment recipes:
Things In My Kitchen:
- 13 x 18 "jellyroll" baking sheet - for baking the tortillas
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Homemade Baked Tortilla Strips
EatSimpleFood.com
These crispy homemade oven baked corn tortilla strips have the perfect crunch for salads or soups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Condiment
- Method: Oven
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
- 2 tsp vegetable oil
- 12 (6") corn tortillas
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp cayenne - optional for spice
- squeeze of fresh lime juice - optional
Instructions
- Preheat oven to 350F. Line a baking sheet with aluminum foil (or bake directly on the pan) and or lightly spray/spread with vegetable oil.
- Stack 3-4 tortillas on top of each other. Cut (carefully with scissors) the tortillas in half and then cut into ¼" thin strips.
- Lay tortilla strips on baking sheet and mix in remaining ingredients. Evenly spread out in a thin layer. You may need to do this in batches if the pan is too crowded.
- Bake ~ 12-18 minutes (turning once) or until tortillas are crispy. Add salt to taste.
- Cool completely and store in a cracked plastic bag for 3-4 days. Happy eating! Beckie
Notes
- Add a splash of lime if you got it.
- Cut the round edges off the tortillas to form a square If you want perfectly uniform strips.
- Cooking time varies on how thin / thick tortilla strips are cut, how hot the oven is (it may run hot or colder than calibrated ovens), and how crowded the pan is.
- Use a bowl to mix tortilla strips, spices, and lime juice together if you want to coat the strips more evenly. However, it does add one more dish to do!
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