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Tortilla Strips – Easy & Crispy!

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Posted by:

Erin Lynch

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Updated:

February 25, 2025

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5 from 9 votes

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Learn how to make tortilla strips at home with just 3-ingredients! They’re the perfect crunchy topping for chili, soups and salads. 

Crispy baked tortilla strips on paper towel lined tray.

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For years, I’ve been making these tortilla strips at home to use as a topping for my Slow Cooker Chicken Tortilla Soup, Southwest Chicken Salad, and Instant Pot White Chicken Chili. So I thought it was finally time to share the recipe with you! 

These homemade tortilla strips couldn’t be easier. You can bake or fry them, and you only need three ingredients – tortillas, oil and salt.

How to make baked tortilla strips: 

I make these using the same method as my Homemade Baked Tortilla Chips. 

  • Start with store bought corn (or flour) tortillas. Slice the tortillas in half, then slice them into 1/2″ strips.
  • Lightly spray or brush them with oil. Then, sprinkle them with a bit of salt. 
  • Bake them at 375-degrees for 6 minutes, rotate the pan, then bake 6 minutes longer. 
  • If your oven has a convection setting, be sure to use that. The circulation of air is a great way to boost their crispiness.
Tortilla cut in half.
Half of tortilla cut into strips.
Tortilla cut into strips.
Tortilla strip on baking sheet.

How to make fried tortilla strips: 

  • Start with store bought corn (or flour) tortillas. Slice the tortillas in half, then slice them into 1/2″ strips.
  • Heat vegetable or canola oil in a large skillet over medium-high heat. You’ll need enough to fill the pan up to about ½”. The oil is ready when a drop of water added to the skillet sizzles immediately. 
  • Fry the tortilla strips in a single layer (working in batches) until crispy and golden, about 3-5 minutes. 
  • Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt while still warm. 
Close up of tortilla strips sprinkled with salt.

How to serve tortilla strips: 

You can use homemade tortilla strips in so many ways! From a baked potato bar topping, to chili, to spicy soups, here are some great options: 

  • Salad. These are so good on this Southwest Chicken Salad or this Elote Salad with Shrimp.
  • Baked Potato Bar. Try serving them as part of this baked potato bar spread. 
  • Tortilla Soup. Try my Slow Cooker Chicken Tortilla Soup or Instant Pot Chicken Tortilla Soup.
  • Chili. Add a bit of crunch! Try them on this Spicy Beef & Beer Chili, Instant Pot White Chicken Chili or this Buffalo Chicken Chili.
  • Tomato Soup. This easy 30 Minute Tomato Bisque Soup.
Overhead shot of tortilla strips in bowl.

How to store them: 

Store them in a paper bag or airtight container after they have cooled completely.

How long do they last?

Homemade tortilla strips will last for up to a week. You can also reheat them in a 350 degree oven for 5 minutes.

Looking for more ways to use up tortillas? Here’s 45+ recipes that use corn tortillas!

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Overhead shot of tortilla strips in bowl.

Full Recipe

How to Make Tortilla Strips

Learn how to make tortilla strips at home with just 3-ingredients! They’re the perfect crunchy topping for chili, soups and salads.
5 from 9 votes
Print Pin
Serves 10 servings
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 12 minutes mins
Total Time: 17 minutes mins

Equipment

  • Baking Sheet
  • Large Skillet
  • Knife

Ingredients

  • 1 12-ounce package corn tortillas
  • 1 teaspoon kosher salt

To Bake:

  • Olive oil spray (or brush with olive oil )

To Fry:

  • 1/2 – 1 cup Vegetable or canola oil

Instructions

To Bake:

  • Preheat oven to 375 degrees. (Use the convection setting if possible.)
  • Spray the tops with a light coating of olive oil spray then sprinkle with salt.

To Fry:

  • Heat vegetable or canola oil in a large skillet over medium-high heat. You’ll need enough to fill the pan up to about ½”. The oil is ready when a drop of water added to the skillet sizzles immediately.
  • Slice the tortillas in half, then slice them into 1/2″ strips.
  • Fry the tortilla strips in a single layer (working in batches) until crispy and golden, about 3-5 minutes.
  • Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt while still warm.

Nutrition

Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 233mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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5 from 9 votes (9 ratings without comment)

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Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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