Seasoned Baked Tortilla Strips

By Rachel // November 7, 2014 // 40 comments // Share

Crunchy homemade seasoned and baked tortilla strips. A perfect topping for salads, soups and more!

I’ve been pretty addicted to specific store bought tortilla strips, but for a while I haven’t been able to find them anywhere. I’ve even stopped by different stores to see if they had them, without any luck of course. Sure, plenty of other items from the same brand, but not the exact variety I wanted. Figures, right?

That’s always the way with most things. Love a certain lipstick? Better stock up on it because it’s bound to be discontinued. Love that nail polish or perfume? You get the idea…

I’d given up on finding those perfect tortilla strips again and wasn’t about to pay an outrageous price for a bulk package, which was available but the price wasn’t worth it. I have my limits. So, I finally made my own.

So whether you’re in the same boat as me, unable to find your favorite store brand or just want to make them yourself – here is an easy homemade seasoned tortilla strips recipe… baked, not fried! These are perfect for salads, soups and much much more.

Look below for a few of my favorite recipes to use tortilla strips in!

Print Recipe

Seasoned Baked Tortilla Strips

Crunchy homemade seasoned and baked tortilla strips. A perfect topping for salads, soups and more!

Prep Time5 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Ingredients

• 8 small corn tortillas
• 4 tsp vegetable oil
• 1 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Dash cayenne pepper

Instructions

• Preheat oven to 375°F.
• Line a baking sheet with a silicone baking mat or parchment paper.
• Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
• Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
• Cool completely before storing in an airtight container.

Notes

An original recipe from Baked by Rachel

Use with these recipes:

Slow cooker chicken tortilla soup

Chicken enchilada pizza

Southwestern chili taco salad with chipotle ranch dressing

Slow cooker chicken enchilada soup

Taco pizza two ways