These homemade Baked Tortilla Strips are light, crispy, and perfect for topping soups or salads. Whether you’re making tortillas for tortilla soup, adding crunch to a taco salad, or just craving a crunchy snack, this easy recipe is one you’ll come back to again and again.
Why You’ll Love Baked Tortilla Strips
These easy baked tortilla strips are made from simple ingredients, cook quickly, and turn out golden brown and crispy every time.
Baked tortilla strips are a lighter alternative to fried tortilla chips but just as delicious. You can toss them on chicken tortilla soup, use them as a garnish for salads, or snack on them straight off the pan as you enjoy their crispy texture.
I may or may not have eaten this whole bole of crispy tortilla strips after photographing them for this post!
Ingredient Insights
Corn tortillas: Look for extra thin corn tortillas if you can find them—they crisp up beautifully. Regular tortillas work fine too.
Olive oil: You can also use vegetable oil for great results. Either one helps the strips bake up evenly and get that perfect crunch.
Salt: Don’t skip the salt! It brings out the flavor and makes these strips so addictive. I prefer to use fine sea salt, but regular table salt works as well.
How to Make Tortillas for Tortilla Soup
Making homemade tortilla strips takes just a few simple steps and a few minutes in the oven.
Step One: Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. Although as you can see, I didn’t bother with the parchment when I made mine this time. It’s up to you!
Step Two: Place tortillas (regular or extra thin work) on the sheet and brush the tops with about one tablespoon of olive oil. Sprinkle with salt, then flip the tortillas and repeat on the other side.
Step Three: Use a pizza cutter to slice the tortillas into thin ¼-inch strips. If you like smaller strips, cut them in half across the middle.
Step Four: Gently spread the strips out evenly so they bake up nice and crisp. I find that this step of spreading the strips out really helps achieve an even bake.
Step Five: Bake on the center rack for 8–10 minutes. Flip the baked tortilla strips using tongs or a spatula, spread them out again, and bake another 8–10 minutes, or until they’re golden brown and crunchy.
Step Six: Let the crispy tortilla strips cool right on the pan before storing them in an airtight container.
As always, you can find a full printable instructions are available in the recipe card below.
These easy baked tortilla strips would be great as a topping for my Instant Pot Chicken Taco Soup or my Crock Pot 15 Bean Salsa Chili.
Substitutions and Variations
Use flour tortillas: You can use flour tortillas if that’s what you have on hand. They’ll be slightly puffier but still crispy.
Change up the seasoning: Try chili powder, garlic salt, or taco seasoning for a little extra flavor. These spice blends can add a unique twist to your homemade tortilla strips.
Air fryer option: For an even faster method, cook at 350°F for about 5–7 minutes, shaking halfway through.
Storage Instructions
Once your baked tortilla strips have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and crispy for up to a week.
For a little extra crunch, you can also keep them in a paper bag inside the container to help absorb any leftover oil.
Avoid refrigerating or freezing, as moisture can make them lose their crisp texture.
Crissy’s Tips
- Don’t crowd the pan: For the best results, make sure the baked tortilla strips are in a single layer so they crisp instead of steam.
- Flip halfway: This step is key to getting evenly crispy tortilla strips.
- Cool completely: Letting the strips cool fully keeps them crisp longer.
- Store properly: Once cooled, transfer to an airtight container or even a paper bag to help absorb any excess oil.
- Perfect for soups and salads: These strips are my favorite topping for chicken tortilla soup or a loaded taco salad. Their satisfying crunch is the best part!
- Make a double batch: This recipe will serve around 4-6 people, if you’re putting a small pile of the strips on a bowl of soup. However, I really like to have plenty of crunch, so I often bake two batches and keep the extras on hand for topping leftover bowls of soup (or just enjoying as a snack).
Frequently Asked Questions
How long do baked tortilla strips stay fresh?
They’ll stay crisp for up to a week when stored in an airtight container at room temperature.
Can I fry tortilla strips instead of baking?
While I prefer baked tortilla strips, you can fry them. Fry in about ½ inch of vegetable oil until golden brown, then drain on paper towels before serving. This method results in deliciously fried tortilla strips that are perfectly crispy.
Are homemade baked tortilla strips gluten-free?
Yes, they can be! Most corn tortillas are naturally gluten-free, but it’s important to check the label to be sure they’re made from 100% corn with no added wheat flour.
If you’re preparing these for someone with celiac disease or gluten sensitivity, be sure to use certified gluten-free corn tortillas and avoid cross-contamination with other ingredients or surfaces.
It’s so easy to whip-up these tortilla strips and they will make your next soup or salad extra special!
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Baked Tortilla Strips
Ingredients
- 6 corn tortillas small
- 2 tbsps olive oil
- ½ tsp salt
Instructions
- Preheat the oven to 350°F.
- Place 6 tortillas on a baking sheet. Brush the tops with about 1 tablespoon of olive oil and sprinkle with salt. Flip the tortillas and repeat on the other side.
- Using a pizza cutter, cut the tortillas into ¼-inch strips. If you prefer smaller pieces, cut the strips in half crosswise.
- Gently spread the tortilla strips on the baking sheet using your fingers or a spatula so they bake evenly.
- Bake on the center rack for 8–10 minutes. Flip the strips with a spatula or tongs, spread them out again, and bake for another 8–10 minutes or until golden and crispy.
- Let the tortilla strips cool on the pan before serving or storing them in an airtight container.
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