A quick, wholesome Tex-Mex snack that satisfies your crunchiest cravings.
I don’t know about you, but I hate wasting food. I have canceled restaurant plans before and invited my dinner date over to my house for dinner instead because I simply have too much produce in my fridge that needs to be used in the next couple of days. This recipe is my favorite way to make good use of corn tortillas that are getting dry and stale. Behold as I transform them into tasty tortilla strips, perfect for snacking or topping! They’re salty, crunchy, and delectable. Plus, they’re perfect for parties. You can easily make them with friends or family and then serve them alongside a whole buffet of Tex-Mex treats. Something about the shape of a strip instead of a chip just adds an extra layer of fun and novelty.
As a classic staple at Mexican restaurants, these tortilla strips are about as versatile as they come. You can enjoy them plain or dip them in salsa or guacamole. They also make great nachos, topped with melted cheese, peppers, sour cream, beans, and more. Whether you go sweeter, saltier, or spicier, these snazzy strips offer a little something for everyone.
Are Tortilla Strips Healthy?
While tortilla strips aren’t the most nutrient-dense snack, unlike many store-bought snacks, they have no added preservatives or sugar. Keep in mind that this depends on what kind of corn tortillas you have on hand, but if you read the ingredients at the store, you really get full control of what goes in (and on) these golden-brown crunchers. These simple three-ingredient chips are also baked (less fatty than frying in oil). Because we use corn instead of flour tortillas, these strips are gluten-free. They’re also vegan. Like all chips, please enjoy them in moderation.
My Tips For Top-Notch Tortilla Strips
While this recipe is a no-brainer, there are some key points I’d like to mention so that you get the best result. First, make sure to stack the tortillas evenly and cut them with a well-sharpened knife to ensure clean half-inch slices. When tossing them in oil and salt, use your hands to evenly coat them. If you want a little extra zest in your chips, squeeze the juice of a lime into the mix and toss thoroughly. You can also spice ’em up with taco seasoning, cayenne, and chili powder. I’ve dubbed these “volcano strips” because they are muy picante (very hot)!
How Do I Store Leftovers?
Store your tortilla strips in a paper bag in a cool, dry place for up to 1 week. I don’t recommend freezing or refrigerating them, as this will ruin the texture. This easy treat is made for room-temperature snacking, so pick your dip and enjoy!
Serving Suggestions
Aside from guacamole or salsa, what else can we dip these crispy ribbons into?
Well, my favorite summertime dip for these is Three-Bean Mexican Corn Black Bean Salad (a rainbow mix of black, red kidney, and cannellini beans for an extraordinarily well-spiced meal or snack).
For an even heartier option, you can serve these with Vegan Chili, White Chicken Chili, or the uniquely rich Chocolate Chili that’s out of this world.
My current favorite way to enjoy tortilla strips is to sprinkle them on top of Coconut Slow-Cooker Curry With Pumpkin, Quinoa, and Eggs. However you choose to serve them, these tortilla strips are sure to satiate your cravings for savory flavor and crispy crunch.
Ingredients
- 8 corn tortillas
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F. This ensures the tortillas will crisp up perfectly.
- Cut the tortillas into 1/2-inch-wide strips. This size is ideal for a good crunch.
- Toss the tortilla strips with olive oil and salt, ensuring they are evenly coated. Spread them in a single layer on a baking sheet.
- Bake for 10 minutes or until they are golden and crispy. Flip the strips halfway through baking for even crispness.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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