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Quick and Easy Baked Tortilla Strips

These Quick and Easy Baked Tortilla Strips are made with just 3 simple ingredients and are done in only 15 minutes!

These super crisp and crunchy homemade baked corn tortilla strips are the perfect topper for salads, soups, chili, and more. They’re also awesome for just some straight-up snacking (warning: they’re totally addicting)!

The next time you need some tortilla strips, do yourself a favor: pick up some corn tortillas and make these instead. Trust me. You won’t be sorry!

I absolutely love that these tortilla strips are baked in the oven, which means that there’s no messy frying and a lot less oil (which also cuts down on the calories!). Plus, you control the amount of salt.

And don’t go thinking for one minute that, just because they’re baked and not fried, that they won’t taste as good as your favorite store-bought tortilla strips…because you would be so, so wrong.

I think that these are even better!

Every time I make them, I literally can’t stop eating them. I don’t even need to dip them in salsa or queso or guacamole (although that is certainly yummy too!). They’re pretty perfect as is.

They’re so good and so simple that, once you try them, you may never want to have tortilla strips any other way ever again!

tortilla strips on a baking sheet with a stack of corn tortillas in the background

Ingredients you need:

  • Corn tortillas (I use yellow, but you can use white too)
  • Olive oil
  • Salt

Here’s a look at how to make Quick and Easy Baked Tortilla Strips:

two images showing the steps to make quick and easy baked tortilla strips
two images showing the steps to make quick and easy baked tortilla strips
two images showing how to make quick and easy baked tortilla strips
two images showing how to make quick and easy baked tortilla strips

Tips & Tidbits:

  • Spread out the strips in a single layer on the baking sheet, separating them as much as possible so that each one gets nice and crispy. Use two pans if you need to.
  • Use a fine-grained salt like table salt or fine sea salt to sprinkle on the tortilla strips; it will stick easier than a coarse-grained salt like kosher salt, and you will get a more even distribution.
  • Lining the pan with parchment paper not only makes for easy cleanup, but it keeps the tortilla strips from sticking to the pan. If you don’t have any parchment, lightly spray the baking sheet with cooking spray.
  • Keep a close eye on these as they’re baking…they can burn quickly. Give them a quick toss a time or two, if needed, so they bake evenly (sometimes the ones on the outer edges of the pan get brown quicker than the ones in the middle).
  • I love keeping these simple and just seasoning them with salt, but you could also add other seasonings, such as chili powder, cumin, onion powder, garlic powder, cayenne pepper, and more!
  • These tortilla strips are at their absolute best when they are fresh from the oven, but they will stay crisp for a few days if you store them in an airtight container.
  • Because I prefer them fresh, I make smaller batches when I need them. This recipe makes about 2 cups, but it’s easily scaled up if you want to make more!
hand taking tortilla strips from the bowl

I wasn’t just pretending to grab a handful of these for taking this photo. Those babies went right into my mouth. I couldn’t stop eating them the whole time I was taking pictures. I almost ate the whole batch!

But I did make sure that I saved some for the super yummy black bean taco salad that I made for my lunch. That recipe is coming up next, so stay tuned!

I hope you try this recipe for Quick and Easy Baked Tortilla Strips and love it as much as I do. Thanks for visiting today!

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Quick and Easy Baked Tortilla Strips

These Quick and Easy Baked Tortilla Strips are made with just 3 simple ingredients and are done in only 15 minutes! Use them to top salads, soups, chili, and more (or they're great just for snacking!).
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Author: Michelle / Now Cook This!
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 4 (about ¼ cup each; recipe makes about 2 cups total)
Estimated Calories: 80

Ingredients

  • 4 yellow corn tortillas, 6-inch, or white corn tortillas
  • 2 teaspoons olive oil
  • salt, to taste

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper (I use a 17.25×11.5-inch pan).
  • Stack the tortillas. Cut them in half and then cut each half into ¼-inch strips (cut the strips perpendicular to the first cut so they are shorter and not super long).
  • Place the strips in a large bowl and drizzle with the olive oil. Toss until they are evenly coated with the oil.
  • Spread out the tortilla strips on the parchment-lined baking sheet in a single layer, spreading them out as much as possible (this ensures that each one will get nice and crisp).
  • Sprinkle with salt.
  • Bake for 8 to 12 minutes or until the strips are golden brown and crisp. Give them a quick toss or two during the baking time, if needed, so that they bake evenly (sometimes the ones around the edges of the pan will brown quicker than the ones in the middle). Note: Keep a close eye on them…they can burn quickly!
  • Remove from the oven and allow to cool. Enjoy!

Notes

  • Use a fine-grained salt like table salt or fine sea salt to sprinkle on the tortilla strips; it will stick easier than a coarse-grained salt like kosher salt, and you’ll get a more even distribution.
  • Lining the pan with parchment paper not only makes for easy cleanup, but it keeps the tortilla strips from sticking to the pan. If you don’t have any parchment, lightly spray the baking sheet with cooking spray.
  • These are at their absolute best when fresh from the oven, but they will stay crisp for a few days when stored in an airtight container.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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