Homemade baked tortilla strips are a quick, crunchy garnish for soups and salads, and a fun alternative to crackers. They’re simple to make, full of flavor, and one of those little extras that makes a bowl of soup feel special.
My sister recently clued me in to the idea of baked tortilla strips.
I was intrigued, so I decided to try making them myself.
They are so quick and easy, and I can’t even explain how delicious they are! We love them at our house.
How to Make Light & Crispy Homemade Baked Tortilla Strips
Ingredients you’ll need:
Refer to the recipe card below for specific measurements.
- Soft tortilla shells: Large, soft flour tortillas work best for cutting into strips
- Olive oil: Just enough to lightly coat the pan and the tortillas so they crisp up
Step by step instructions
Refer to the recipe card above for specific instructions.
- Preheat your oven to 425°F.
- Using a serrated knife, cut the tortillas into thin, ¼-inch strips. Cut the longer strips in half so they’re easier to handle and eat.
- Pour a small amount of olive oil into a bowl. Using a silicone brush, lightly coat the bottom of a large baking sheet with oil.
- Arrange the tortilla strips in a single layer on the baking sheet.
- Brush a thin layer of olive oil over the tops of the strips.
- Bake at 425°F for about 13 minutes, or until golden brown and crispy, rotating the pan halfway through.
- Note: This recipe was baked on a stoneware pan. If you’re using a different type of baking sheet, you may need to reduce the baking time slightly.
How do you use crispy baked tortilla strip chips?
These tortilla strips are snappy, crunchy, and so delicious.
We use them in place of crackers alongside soup, but they’re also perfect for dipping right into the bowl. They make a pretty garnish that adds real flavor and texture, not just decoration.
They’re also great:
- Served alongside salsa as a simple appetizer
- Used as a crunchy salad topping
- Sprinkled over taco salad
If you like a little heat, sprinkle your favorite spicy seasoning, such as cayenne pepper, over the strips before baking.
What to Serve With Soup
If you’re looking for other simple sides to serve with soup, these are some of our favorites:
- Sourdough bread or dinner rolls
- Simple green salad (I love spinach salad with poppyseed dressing!)
- Cornbread or biscuits
- Sourdough chips or homemade croutons
- Grilled cheese or toasted sandwiches
These crispy baked tortilla strips fit right in with cozy soup nights and are an easy way to add something special without much extra work.
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Crispy Baked Tortilla Strips
Crispy baked tortilla strips are a quick and easy garnish for soups and salads, and a fun alternative to crackers. They also make a great appetizer when dipped in salsa!
Ingredients
Method
- Step 1: Preheat the oven to 425 degrees.
- Step 2: Using a serrated knife, cut the tortillas into thin, 1/4 inch strips. Then cut the longest strips in half.
- Step 3: Pour about 2 tablespoons of olive oil into a small bowl. Using a silicone brush, spread a thin coat of oil over the bottom of a large jelly roll-sized baking sheet.
- Step 4: Lay the tortilla strips in a single layer on the pan and brush a thin coat of olive oil over the tops.
- Step 5: Bake at 425 degrees for 13 minutes, or until golden brown and crispy, rotating the pan halfway through.
Notes
Baking times vary with oven model and pan type. This recipe’s timing was based on a stoneware pan, so peek in on the strips often to keep them from burning.
Check on the strips often, since different ovens and pans can change how quickly they brown.
