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!).
Servings: 4 (about ¼ cup each; recipe makes about 2 cups total)
- 4 yellow corn tortillas, 6-inch, or white corn tortillas
- 2 teaspoons olive oil
- salt, to taste
Preheat the oven to 400°F. Line a large baking sheet with parchment paper (I use a 17.25x11.5-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!
- 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.