This post may contain affiliate links. Please read our disclosure policy.
Homemade tortilla strips are a crunchy, salty garnish that tastes way better than the store-bought alternative! This simple recipe is made with only three ingredients – tortillas, oil, and salt – making them a quick and easy way to elevate your favorite soups or salads.
Tortilla strips are one of the easiest recipes I have ever made. They’re the perfect topping because they’re crispy, crunchy, and salty and hold their texture and shape well in soups and salads.
Anytime I find myself making homemade tortilla chips (or baked tortilla chips or air fryer tortilla chips for that matter), I also go ahead and make these tortilla strips.
All of these recipes use similar ingredients, with the main difference being their shape. One is a triangle used for dipping, and the other is a strip shape used usually as a topping. However, tortilla strips taste great on their own, so you can always just snack on them!
Tortilla Strips Ingredients
- Tortillas: Corn tortillas are best since they fry well and hold their shape beautifully. I recommend using high-quality store-bought corn tortillas. Avoid using the “thin” kind. They tend to fall apart easily and burn.
- Oil: I used canola oil for frying, but feel free to use your preferred vegetable oil.
- Salt: Flaky sea salt or table salt adds is best.
How to Make Tortilla Strips
Cut into strips: Cut the tortillas in half, then cut them into ½-inch strips along the short end and set aside.
Fry: Heat the vegetable oil to 350°F in a large skillet over medium heat. Fry the tortilla strips for about 45-90 seconds until lightly browned.
The fry time will vary depending on the thickness of the tortillas.
Season: Remove the tortilla strips with a slotted spoon and transfer them to a baking sheet lined with paper towels to help drain off any excess oil. Sprinkle salt on top of them immediately and allow to cool.
Recipe Tips
- Slicing tip. You can use a pizza cutter to cut the tortillas into perfect strips.
- Watch the heat. Don’t let your oil get too hot, or the strips will burn (over 350°F is too hot). My favorite way to measure the temp of the oil by using an instant-read thermometer.
- Add some spice. For a spicy kick, sprinkle chili powder or cayenne along with the salt.
How to Make Tortilla Strips in the Oven
If you prefer to avoid frying, try baking for a lighter version.
- Preheat the oven to 350°F. Spray each side of the tortillas with olive oil, cut them into strips, and then place them on a foil-lined baking sheet in a single layer.
- Sprinkle with salt, and bake for 5-10 minutes, or until lightly browned.
Ways to Use Tortilla Strips
These tortilla strips are perfect as toppers on soups, chilis, and even salads! Try adding them to:
How to Store Tortilla Strips
Got leftovers? You can place the cooled tortilla strips in a paper bag and store them in a cool, dry place for up to 1 week.
More Mexican Recipes
Tortilla Strips
Ingredients
- 12 corn tortillas
- Vegetable oil, for frying
- Olive oil spray, for baking
- Flaky sea salt or fine salt, to taste
Instructions
To Fry
- Cut the tortillas in half, then cut them into ½-inch strips along the short end.
- Heat ½-inch of vegetable oil to 350°F in a large skillet or saute pan over medium heat.
- Working in batches, fry a handful of the tortilla strips for about 45-90 seconds or until lightly browned. If the strips are browning too quickly, turn down the heat.
- Transfer the strips to a baking sheet lined with paper towels using a slotted spoon. Immediately season with flaky sea salt and allow to cool before serving.
To Bake
- Preheat the oven to 350°F. Spray each side of the tortillas with olive oil. Cut them in half and then into ½-inch strips along the short end.
- Place the strips on a foil-lined baking sheet in a single layer. Sprinkle with flaky sea salt and bake for 5-10 minutes or until lightly browned.
Notes
- If the tortilla strips are browning too quickly during tfrying turn down the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these in the past when I wanted some for toppings, etc. I’m not a fan of soft corn tortillas but fry them up and I’m there! BTW: I’ve been making batches of your Avocado Salad recipe for my lunches and absolutely love it. Now is the time because we’ve been able to get some really great avocados. I live in northern Illinois so of course they don’t grow here unfortunately. I would rather have one of those trees in my yard than an actual money tree! I know how dumb that sounds . . .
All about the frying! Air-frying has been a game-changer, too. If you haven’t tried it, you should! And I’m so happy to hear you’re loving my avo salad. I’m right there with you – I love it so much!