Crispy Baked Tortilla Strips are a quick, flavorful, gluten-free garnish that bring crunch to salads and soups. Ready in about 15 minutes, this oven-baked version yields plenty of light, crispy strips without the excess oil of frying.
These crunchy strips are perfect on tortilla soup, posole, or a bowl of Healthy Turkey Chili. They’re also great on salads or simply for dipping into a creamy dressing like Greek yogurt ranch.
About Tortilla Strips
Baked corn tortilla strips deliver a satisfying crunch and are easy to customize. Compared to frying, baking keeps them lighter and less greasy while still crisping them beautifully. Season them simply with salt and garlic or add herbs and spices to suit your taste.
This method comes from a family tradition—my mom always baked little tortilla strips to top her White Bean Chicken Chili. Baking gives the strips a delicate, airy crunch that complements soups and salads without overpowering them.
Ingredients
- Corn tortillas – Corn tortillas are heartier and more flavorful than flour tortillas and crisp up nicely in the oven.
- Vegetable oil – A small amount of oil helps the strips brown and become crisp. Avocado or olive oil work well as alternatives.
- Garlic powder – Adds a savory, aromatic note. Adjust to taste.
See recipe card below for exact quantities.
Variations
- Onion powder – For a subtle onion flavor.
- Cumin – Adds a warm, earthy undertone that pairs well with southwestern dishes.
- Cayenne or chili powder – For a spicy kick, add a pinch or two.
- Extra crispy – Bake 1–2 minutes longer to reach an extra-crisp texture, watching closely so they don’t burn.
- Oil alternatives – Avocado or olive oil can be substituted for vegetable oil for different flavor profiles and added nutrients.
Instructions
- Preheat oven – Preheat the oven to 350°F (175°C).
- Cut tortillas – Stack the corn tortillas, cut each into thirds, then slice each third crosswise into 1/4-inch strips.
- Season – In a mixing bowl, toss the tortilla strips with oil, garlic powder, and salt to taste, ensuring an even coating.
- Bake – Spread the seasoned strips in a single layer on a baking sheet, making sure they aren’t crowded. Bake 8–10 minutes, or until lightly golden and crisp. Let cool on the baking sheet for 5 minutes before serving.
What to Serve with Crispy Tortilla Strips
These strips add texture to soups like Healthy Turkey Chili, tortilla soup, and posole. They’re also excellent on salads—try them on a BBQ chicken salad or a harvest quinoa salad with arugula—or sprinkle over scrambled eggs for an added crunch.
Recipe FAQs
Yes. Flour tortillas will work, but they may bake faster or brown differently, so keep a close eye on them to prevent burning.
Baked corn tortilla strips are a lighter option than fried chips. Corn tortillas contain whole grains and fiber and can be lower in calories and fat than flour tortillas, especially when baked with a modest amount of oil.
Equipment
Minimal equipment is required: a knife or pizza cutter, a cutting board, a mixing bowl, a baking sheet, and a bowl for serving. Tongs are helpful for tossing and transferring the strips.
Storage
Store leftover strips in an airtight container at room temperature for best texture. If refrigerated, allow them to come back to room temperature before serving to regain crispness. They stay tasty for up to 3 days when stored properly.
Kitchen Tips
- Watch closely – Thin strips can go from golden to burnt quickly. Check near the end of baking time.
- Cutting tool – A pizza cutter makes quick work of slicing tortillas into uniform strips.
- Single layer – Arrange strips in a single layer so they crisp evenly; overcrowding can cause soggy pieces.
Related Recipes
- Healthy Turkey Meatballs (Baked or Pan-Fried)
- Bacon Cheddar Hasselback Potatoes
- Cheese Quesadilla with Pan Roasted Vegetables
- Hawaiian Roll Turkey Pesto Sliders
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📖 Recipe
Crispy Baked Tortilla Strips
Equipment
- Knife or pizza cutter
- Cutting board
- Mixing bowl
- Baking sheet
- Tongs (optional)
Ingredients
- 8 corn tortillas
- 3 tablespoons vegetable oil (or avocado/olive oil)
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt, or to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cut the tortillas into thirds, then slice each third into 1/4-inch strips.
- Season the strips in a bowl with oil, garlic powder, and salt until evenly coated.
- Bake in a single layer on a baking sheet for 8–10 minutes, or until golden and crisp. Cool 5 minutes and serve.
Notes
Storage: Keep leftover strips in an airtight container. For best texture, store at room temperature and use within 3 days. If refrigerated, allow them to return to room temperature before serving.
Tips: Watch the strips closely near the end of baking to avoid burning. A pizza cutter makes clean, even strips quickly.
Nutrition
Per serving: Calories 105; Carbohydrates 12 g; Protein 2 g; Fat 6 g; Fiber 2 g.