These crispy homemade tortilla strips are perfect for topping soups and salads. They’re quick, easy, and oh so tasty too!
These impossibly crisp tortilla strips are one of my favorite ways to add a crunchy component to salads and soups.
I never make my Black Bean Taco Salad or Vegetarian Black Bean Tortilla Soup without them!
You only need 3 ingredients (corn tortillas, oil, salt) and less than 15 minutes to make them.
HECK YES!
By skipping the store-bought bags you not only gain superior taste and texture, but save money too! They’re a budget-friendly and can be seasoned just how you like them! My favorites are either the flaked sea salt or a liberal dusting of Tajin. SO GOOD!
Seasoning Options for Tortilla Strips
- flaked salt or sea salt
- salt and pepper
- salt, paprika, and garlic powder
- Tajin chili lime seasoning (extra spicy or regular)
- salt, garlic powder, chili powder, and cumin
- and so. much. more.
My favorite salt to use for tortilla chips and strips is Maldon’s Flaked Sea Salt. It sticks so well and adds the perfect crunch of sea salt!
How to make tortilla strips
STEP 1: cut extra thin corn tortillas in half horizontally, then cut into thin vertical strips approx. a quarter of an inch wide.
STEP 2: heat a half inch of oil in a 10-inch cast iron skillet or a small heavy-duty pot.
STEP 3: When oil reaches 340-350 degrees Fahrenheit, gently add about a third of tortilla strips into hot oil and fry until crispy and just slightly darkened in color. This will take approx. 30-60 seconds.
STEP 4: Remove from oil with slotted spoon or stainless steel kitchen tongs and place on a stack of a few paper towels to drain. Sprinkle with salt and any extra spices desired. Repeat steps for remaining tortilla strips. I find working in batches yields best results and allows me to use less oil.
Tortilla strips will reach full crispiness once cooled.
I’ve included a printable recipe card with ingredient and instructions below. Feel free to print it for later so you don’t have to deal with your phone while cooking.
Q: What oil should I use for frying tortilla strips?
Use a neutral-tasting oil with a high smoke point. I exclusively use either peanut oil or avocado oil for frying.
Q: What kind of tortillas should I use?
The best tortillas I’ve found for making tortilla strips are Mission Extra Thin Yellow Corn Tortillas. Because they’re super thin, they get so perfectly crispy and crunchy!
Any brand of corn tortilla will still work great so feel free to use what you have on hand. As long as they’re corn tortillas (not flour) you’re good to go!
Crispy Fried Homemade Tortilla Strips
Making them in advance? Store fully cooled tortilla strips in an airtight container. They’ll stay crispy for 3-5 days!
I make these as a topping for tortilla soups, taco salads, taco bowls, and burrito bowls too! They also make a pretty awesome snack! I’ll often make more than I need because Paul and I will end up snacking on a bunch, especially when I season them with Tajin — SO GOOD!
Crispy Homemade Tortilla Strips
Ingredients
- 6 extra thin yellow corn tortillas
- avocado oil or peanut oil
- flaked sea salt to taste
Instructions
- Cut corn tortillas in half horizontally, then cut into thin vertical strips approx. a quarter of an inch wide.
- Heat oil in a 10-inch cast iron skillet a small heavy-duty pot.
- When oil reaches 340-345℉, gently add ⅓ of the tortilla strips into hot oil and fry until crispy and just slightly darkened in color. This will take approx. 30-60 seconds.
- Remove from oil with slotted spoon or stainless steel kitchen tongs and place on a stack of a few paper towels to drain and immediately sprinkle with salt and any desired spices, like Tajin.
- Repeat steps 3 and 4 for remaining batches. Tortilla strips will reach full crispiness once fully cooled.
Notes
- salt, paprika, and garlic powder
- Tajin chili lime seasoning (extra spicy or regular)
- salt, garlic powder, chili powder, and cumin
Nutrition
Q: Can I bake tortilla strips?
Absolutely! Preheat oven to 350°F. Brush each side of the tortilla with oil, cut into strips and then place on a parchment paper or aluminum foil lined baking sheet. Sprinkle with salt and bake for 5-10 minutes, until lightly browned and crisp.
I’ll admit the fried version is my favorite, but baked tortilla strips will still add a nice salty crunch to your soups, salads, and bowl recipes.
Q: What can I add these crispy fried tortilla strips to?
Looking for some easy and delicious recipe inspo for your homemade tortilla strips?
I’ve got you covered!
Here are some of my personal favorites that I make on repeat:
If you get a chance to try these crispy homemade tortilla strips, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations.
I can’t wait to see what you pair them with!
Questions & Reviews
How long will these keep?
Hi Jill! They’re the absolute crispiest on day 1-2 but can stay crispy a few additional days in an airtight container. They’re so easy to make that they’re one of those recipes I don’t mind making fresh when I want them.
Yay! So glad you’re loving them!
Thanks Marsha!
They were so easy to make! I added them to a big taco salad and will make again.
Yay! Thanks Carlee!