Seasoned Baked Tortilla Strips

By Rachel // November 7, 2014 // 30 comments //

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

Crunchy homemade seasoned and baked tortilla strips recipe from @bakedbyrachel A perfect topping for salads, soup 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.

Crunchy homemade seasoned and baked tortilla strips recipe from @bakedbyrachel A perfect topping for salads, soup and more!

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:

The best slow cooker chicken tortilla soup! Recipe by @bakedbyrachel

Slow cooker chicken tortilla soup

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel

Chicken enchilada pizza

Southwestern chili taco salad with homemade chipotle ranch dressing. Recipe from @bakedbyrachel

Southwestern chili taco salad with chipotle ranch dressing

Slow Cooker Chicken Enchilada Soup Recipe from bakedbyrachel.com

Slow cooker chicken enchilada soup

Taco Pizza: Two Ways, recipe at bakedbyrachel.com

Taco pizza two ways

Side dish
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30 Responses to “Seasoned Baked Tortilla Strips”

  1. #
    1
    Amy @Very Culinary — November 7, 2014 at 9:09 am

    LOVE those pictures! (And the strips. Of course.)

    • #
      1.1
      Rachel — November 7, 2014 at 6:21 pm

      Thanks Amy! :)

  2. #
    2
    Nisa Homey — November 7, 2014 at 11:06 am

    Genius idea! Gplussed! Love your recipes.

    • #
      2.1
      Rachel — November 7, 2014 at 6:21 pm

      Thanks Nisa! :)

  3. #
    3
    Anna@CrunchyCreamySweet — November 7, 2014 at 12:35 pm

    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!

    • #
      3.1
      Rachel — November 7, 2014 at 6:22 pm

      They’re so easy (and obviously much cheaper) than store bought too! Big plus! :)

  4. #
    4
    Stacey @ Bake.Eat.Repeat. — November 7, 2014 at 12:47 pm

    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!

    • #
      4.1
      Rachel — November 7, 2014 at 6:22 pm

      I can’t get enough of them! I hope you like them! :)

  5. #
    5
    sue/the view from great island — November 9, 2014 at 8:22 pm

    These photos are magazine worthy!

    • #
      5.1
      Rachel — November 10, 2014 at 7:35 am

      Thanks Sue!

  6. #
    6
    amanda @ fake ginger — November 9, 2014 at 10:45 pm

    Mmm, I love these! I kind of want to go open the bag I have in the pantry and eat the entire thing now.

    • #
      6.1
      Rachel — November 10, 2014 at 7:32 am

      Haha I’d be right there with you :)

  7. #
    7
    Jocelyn@Brucrewlife — November 11, 2014 at 3:05 pm

    I’m in love with these photos! Gorgeous! And these baked tortilla strips look totally crunchalicious! :)

    • #
      7.1
      Rachel — November 11, 2014 at 5:53 pm

      Thanks so much! :)

  8. #
    8
    Dayla — April 7, 2015 at 12:24 pm

    Do you think using flour tortillas will work the same way? Don’t want to have to go to the store! Lol!

    • #
      8.1
      Rachel — April 8, 2015 at 7:30 am

      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.

  9. #
    9
    Ron — December 13, 2015 at 6:02 pm

    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!

    • #
      9.1
      Rachel — December 14, 2015 at 7:47 am

      So glad you enjoyed them, Ron! Thanks so much for sharing!

  10. #
    10
    Jo — February 3, 2016 at 10:11 am

    These are a wonderful idea. Do you have a recipe for lime-seasoned strips?

    • #
      10.1
      Rachel — February 3, 2016 at 4:06 pm

      Thanks, Jo. And no, at this time, I do not.

  11. #
    11
    Rachel — October 21, 2016 at 5:57 pm

    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.

    • #
      11.1
      Rachel — October 23, 2016 at 8:08 am

      It’s possible that your oven is running hot. I did not have any issues with burning.

  12. #
    12
    Christina — July 5, 2017 at 10:07 pm

    These look perfect for what I am looking for. Do you know about how much this makes? Like 1 or 2 cups, etc.?

    • #
      12.1
      Rachel — July 6, 2017 at 8:14 am

      Offhand I do not, however you’re probably in the right ballpark with 1-2 cups. :)

  13. #
    13
    KIMBERLIE CLAWSON — October 24, 2018 at 2:38 pm

    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 ?

    • #
      13.1
      Rachel — October 29, 2018 at 7:03 am

      You’re simply tossing them, nothing more.

  14. #
    14
    Denise Andrews — January 13, 2019 at 3:32 pm

    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!

    • #
      14.1
      Rachel — January 13, 2019 at 5:46 pm

      So glad you’ve enjoyed the soup! I hope you like the tortilla strips just as much! Thanks for sharing! :)

  15. #
    15
    Susanne — May 10, 2019 at 7:58 pm

    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!! :)

    • #
      15.1
      Rachel — May 16, 2019 at 6:05 am

      Absolutely. Just be sure to keep them in an airtight container. Enjoy! :)

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