Seasoned Baked Tortilla Strips
ShareCrunchy 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!
Seasoned Baked Tortilla Strips
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
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
Related Posts
Stay Connected
LOVE those pictures! (And the strips. Of course.)
Thanks Amy! :)
Genius idea! Gplussed! Love your recipes.
Thanks Nisa! :)
I’ve been looking for a good tortilla strips recipe because I hate buying them! And we make so many Mexican dishes that it would be great to have them! Pinning!
They’re so easy (and obviously much cheaper) than store bought too! Big plus! :)
Those look delicious. I’ve actually never seen seasoned tortilla strips in the store before, but they look like an awesome idea! Can’t wait to try them!
I can’t get enough of them! I hope you like them! :)
These photos are magazine worthy!
Thanks Sue!
Mmm, I love these! I kind of want to go open the bag I have in the pantry and eat the entire thing now.
Haha I’d be right there with you :)
I’m in love with these photos! Gorgeous! And these baked tortilla strips look totally crunchalicious! :)
Thanks so much! :)
Do you think using flour tortillas will work the same way? Don’t want to have to go to the store! Lol!
I don’t think they’d have quite the same flavor or texture, but could certainly be worth a try. I think for best results, sticking with corn tortillas would be ideal.
I gotta say, I was skeptical. I made chicken tortilla soup today for the first time. Looked in Safeway for tortilla strips and none to be found. Made these – AMAZING. Thank you!
So glad you enjoyed them, Ron! Thanks so much for sharing!
These are a wonderful idea. Do you have a recipe for lime-seasoned strips?
Thanks, Jo. And no, at this time, I do not.
Made these to go with tortilla soup, and while these taste great (really nice spice mixture!), I had a hard time getting them to crisp up without burning. I burned the first batch and then I had to constantly monitor the second batch, tossing them every 2-3 minutes to make sure they got crispy but not burned.
It’s possible that your oven is running hot. I did not have any issues with burning.
These look perfect for what I am looking for. Do you know about how much this makes? Like 1 or 2 cups, etc.?
Offhand I do not, however you’re probably in the right ballpark with 1-2 cups. :)
AT THE END WHERE IT SAYS TO BAKE FOR 5 – 10 MINS AND THEN TOSS AND RETURN FOR 5-10 MINS MORE , DO YOU MEAN TOSS THEM IN OIL AGAIN OR JUST FLIP THEM ?
You’re simply tossing them, nothing more.
We LOVE your chicken tortilla soup. Made the baked tortilla strips today for the first time and can’t wait to try them along with our chicken tortilla soup for dinner. Thanks so much for sharing!
So glad you’ve enjoyed the soup! I hope you like the tortilla strips just as much! Thanks for sharing! :)
Planning on making these to go along with your tortilla soup (which I love!!). I need to make everything ahead of time and I’m wondering if they will they keep for 2 days? If so, should I put them in the fridge or leave them on the counter in an air tight container? Thanks in advance!! :)
Absolutely. Just be sure to keep them in an airtight container. Enjoy! :)
I made these from mini organic corn tortillas to go with tortilla soup earlier this week. Thank you, Rachel, for sharing your recipe. The seasoning was perfect and the strips were nice and crunchy. They were absolutely delicious! I can’t wait to make them again. :)
So glad you enjoyed them!
Instead of strips will the same recipe work if I cut the tortillas into triangles for chips? Will I need to alter the baking time? Thanks!
Absolutely! Just keep an eye on them and adjust the bake time as needed.
I was looking for a way to use an unopened bag of corn tortillas from the Jurassic age excavated from the freezer, thinking they would surely taste stale or of freezer burn. But they turned out great and nothing could be simpler! I used half the specified amount of chili powder, and we ate them with guac. Two thumbs up!
So glad you enjoyed them!