Soup season has officially arrived in our kitchen, and with it comes my favorite little finishing touch: crispy homemade tortilla strips.
They are one of those “why didn’t I do this sooner” kitchen tricks. All you need is a few tortillas, a drizzle of good olive oil, and about 10 minutes in the oven. You get golden, crunchy strips that are so much better than anything out of a bag, and you can flavor them however you like. I reach for AOOC Extra Virgin Olive Oil when I want something classic, AOOC Chipotle Olive Oil for a smoky kick, or AOOC Baklouti Green Chili Olive Oil when I want a little extra heat.
Pile them on top of a bowl of soup, toss them into a salad, scatter them over tacos or tostadas, or just snack on them straight off the pan. Flour or corn tortillas both work, so use whatever you have on hand. Try them on top of our Creamy Chicken Tortilla Soup
Why You’ll Love This Recipe
- Just three ingredients and about 15 minutes from start to finish
- Light, crispy, and far fresher tasting than store-bought strips
- Works with flour or corn tortillas, whichever you have in the kitchen
- Easy to flavor with AOOC Extra Virgin Olive Oil, Chipotle Olive Oil, or Baklouti Green Chili Olive Oil
- Perfect on soups, salads, tacos, tostadas, and chili
- A great way to use up leftover tortillas
How to Make It
Preheat your oven to 400°F. Stack your tortillas and slice them into thin strips, about ¼ to ½ inch wide. Toss the strips in a bowl with just enough olive oil to coat them lightly, plus a pinch of salt. Spread them in a single layer on a baking sheet, giving them a little room so they crisp instead of steam. Bake for 6 to 10 minutes, tossing once halfway through, until golden and crisp. Flour tortillas are usually done a little sooner, closer to 6 to 8 minutes, while corn tortillas can take the full 8 to 10. Let the strips cool on the pan for a few minutes, since they keep crisping as they cool.
Pro Tips
- Pick your olive oil by the heat you want. AOOC Extra Virgin Olive Oil keeps things classic, AOOC Chipotle Olive Oil adds smoky flavor, and AOOC Baklouti Green Chili Olive Oil brings the most heat.
- Go light on the oil. You only need enough to lightly coat the strips. Too much makes them greasy instead of crisp.
- Use a single layer. Crowded strips steam and turn chewy, so use two pans if you need to.
- Watch them closely. They go from perfect to too dark quickly, especially flour tortillas. Start checking around the 6 minute mark.
- Season while they’re warm. A pinch of salt, or a little taco seasoning like Basik’s, sticks best right out of the oven.
- Store leftovers airtight. Keep cooled strips in a sealed container at room temperature, and re-crisp in the oven for a few minutes if needed.
Once you make your own tortilla strips, a bowl of soup or a simple salad just doesn’t feel finished without them. I hope they add a little crunch and a lot of flavor to your table this season.
Crispy Homemade Tortilla Strips
Ingredients
- 6 flour or corn tortillas
- 1 tbsp AOOC Extra Virgin Olive Oil, AOOC Chipotle Olive Oil, or AOOC Baklouti Green Chili Olive Oil
- Pinch of salt
Instructions
- Preheat the oven to 400°F.
- Stack the tortillas and cut them into thin strips, about ¼ to ½ inch wide.
- Toss the strips with the olive oil and salt until lightly coated.
- Spread the strips in a single layer on a baking sheet.
- Bake for 6 to 10 minutes, tossing once halfway through, until golden and crisp. Flour tortillas take about 6 to 8 minutes, and corn tortillas take about 8 to 10.
- Let cool on the pan for a few minutes before serving.
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