Easy Homemade Crunchy Tortilla Strips
Easy homemade crunchy tortilla strips are the perfect finishing touch for soups, salads, or even your favorite Tex-Mex dinners. With just three simple ingredients, they bake up golden, crisp, and way more flavorful than anything you’ll find in the store!
Serve them on top of our taco salad, taco soup with ground beef and chicken tortilla soup!
Serve them warm from the oven for unbeatable crunch, or make a batch ahead to keep on hand for easy weeknight meals. Once you try these, you’ll never go back to store-bought!
Ingredients You’ll Need
12 corn tortillas
Vegetable or canola oil, for frying
1-2 teaspoons coarse salt, or to taste
How to Make Crunchy Tortilla Strips
STEP ONE – Heat a large skillet over medium heat with vegetable or canola oil (about ¾ cup oil or enough to fill the skillet about ½-inch deep).
STEP TWO – As the oil is heating, cut the corn tortillas into thin strips using a sharp knife, pizza cutter, or kitchen scissors and cut any longer strips in half.
STEP THREE – Once the oil is sizzling, add the tortilla strips into the skillet in a single layer and fry until crispy and golden. Work in small batches if needed to avoid overcrowding the pan. Transfer the crispy strips onto a plate or baking sheet lined with paper towels to soak up the oil.
STEP FOUR – Immediately sprinkle with salt. Let cool and serve in soups or salads. Enjoy!
Storage Instructions
Allow to cool before covering. Store leftovers in an airtight container on the counter for up to a week.
Easy Homemade Crunchy Tortilla Strips
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
Easy homemade crunchy tortilla strips are the perfect finishing touch for soups, salads, or even your favorite Tex-Mex dinners. With just three simple ingredients, they bake up golden, crisp, and way more flavorful than anything you’ll find in the store!
Ingredients
12 corn tortillas
Vegetable or canola oil, for frying
1–2 teaspoons coarse salt, or to taste
Instructions
- Heat a large skillet over medium heat with vegetable or canola oil (about ¾ cup oil or enough to fill the skillet about ½-inch deep).
- As the oil is heating, cut the corn tortillas into thin strips using a sharp knife, pizza cutter, or kitchen scissors and cut any longer strips in half.
- Once the oil is sizzling, add the tortilla strips into the skillet in a single layer and fry until crispy and golden. Work in small batches if needed to avoid overcrowding the pan. Transfer the crispy strips onto a plate or baking sheet lined with paper towels to soak up the oil.
- Immediately sprinkle with salt. Let cool and serve in soups or salads. Enjoy!
Notes
Storage instructions: Allow to cool before covering. Store leftovers in an airtight container on the counter for up to a week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
