Homemade baked tortilla strips are a fast, simple way to add crunch and flavor to soups, salads, and snacks. They’re an easy alternative to crackers—light, crispy, and surprisingly addictive.
These baked tortilla strips are quick to make and require only a couple of pantry staples. They crisp up beautifully in a hot oven and add a satisfying texture to a bowl of soup or a mixed green salad. Below you’ll find a clear recipe, step-by-step instructions, and simple tips for perfect results.
Crispy Baked Tortilla Strips
Light, crunchy tortilla strips that make a perfect garnish for soups and salads, and a tasty snack when served with salsa or dips.
Ingredients
- 2 (12-inch) flour tortillas
- 2 tablespoons olive oil
- Optional: pinch of salt, ground black pepper, or a light dusting of cayenne for heat
Instructions
- Preheat the oven to 425°F (220°C).
- Stack the tortillas and, using a serrated knife or a sharp kitchen knife, cut them into thin 1/4-inch strips. For easier handling and a more uniform size, cut longer strips in half.
- Pour about 2 tablespoons of olive oil into a small bowl. Using a silicone brush or your fingers, lightly coat the bottom of a large baking sheet with a thin layer of oil to prevent sticking.
- Spread the tortilla strips in a single layer across the baking sheet. Try to avoid overlapping so they crisp evenly.
- Brush or drizzle a little olive oil over the tops of the tortilla strips and, if desired, sprinkle a pinch of salt or seasoning evenly over them.
- Bake at 425°F for roughly 13 minutes, rotating the pan halfway through baking. Watch closely toward the end—strips can go from golden to too dark quickly.
- Remove from the oven when golden brown and crunchy. Transfer to a plate or cooling rack; they will crisp further as they cool.
Notes and Tips
Baking times vary by oven and the type of pan used. This recipe was developed using a stoneware pan; if you use a lighter sheet pan or a dark nonstick pan, check for doneness a minute or two earlier.
To keep the strips crisp, allow them to cool completely before storing. Store in an airtight container at room temperature for up to three days.
For extra flavor variations: sprinkle taco seasoning, chili-lime seasoning, or a little garlic powder before baking. For a lower-fat option, try brushing with a light spray of oil rather than brushing with olive oil.
Uses for Crispy Baked Tortilla Strips
These tortilla strips are snappy and flavorful. They’re an excellent replacement for crackers and add both texture and taste wherever you use them.
- Serve with a bowl of soup as a crunchy topping or for dipping right into the bowl.
- Offer them with salsa, guacamole, or a creamy dip as a simple appetizer.
- Use as a crunchy salad topper, especially on taco salads or southwest-style bowls.
- Sprinkle over baked casseroles, chilis, or nacho-style dishes for extra crunch.
If you like heat, toss the strips with a little cayenne or chili powder before baking for a spicy kick.
What to Serve with Soup
These baked tortilla strips pair well with many simple sides that make soup night feel special. Try them alongside:
- Sourdough bread or warm dinner rolls
- A simple green salad—spinach or mixed greens with a light vinaigrette
- Cornbread, biscuits, or quick breads
- Grilled cheese or warm toasted sandwiches
Storage and Make-Ahead
Make these ahead and store in an airtight container at room temperature for up to three days. Re-crisp briefly in a warm oven (300°F / 150°C for 3–5 minutes) if they soften.
These crispy baked tortilla strips are an easy, affordable way to elevate everyday meals. They take only minutes to prepare, use common ingredients, and add a homemade touch that guests and family will appreciate.