Oven Baked Crispy Tortilla Strips Recipe

Homemade baked tortilla strips are a quick, easy, and crunchy garnish for soups, salads, and snacks. They’re a flavorful alternative to crackers—simple to make and one of those little touches that makes a bowl of soup feel special.

A friend recently suggested baking tortilla strips instead of frying them, and I tried it right away. The result was light, golden, and satisfyingly crunchy. They’re incredibly versatile and so easy that I now keep the ingredients on hand for soup nights, salads, and casual appetizers.

Crispy Baked Tortilla Strips

Ingredients

• 2 — 12-inch flour tortillas (large, soft tortillas work best)
• 2 tablespoons olive oil (just enough to lightly coat the pan and the strips)

Step-by-step Instructions

Follow these clear steps for light, crispy baked tortilla strips. Refer to the ingredients above for exact measurements.

1. Preheat your oven to 425°F (220°C).
2. Using a serrated knife, cut each tortilla into thin 1/4-inch (about 6 mm) strips. If strips are very long, cut them in half so they’re easier to handle and eat.
3. Pour the olive oil into a small bowl. Use a silicone pastry brush or a paper towel to lightly oil the bottom of a large baking sheet so the strips won’t stick.
4. Arrange the tortilla strips in a single layer on the prepared baking sheet. Avoid overlapping so they bake evenly.
5. Brush a thin coat of olive oil over the tops of the strips.
6. Bake at 425°F for about 13 minutes, or until the strips are golden brown and crispy. Rotate the pan halfway through baking for even browning.
7. Remove the strips and let them cool briefly—the crispness will increase as they cool.

Notes and Tips

Baking time can vary depending on your oven and the type of baking sheet. This recipe was timed using a stoneware pan; if you use a thin sheet pan, check the strips a few minutes earlier to prevent burning. Keep an eye on them toward the end of baking since they can go from golden to dark quickly.

For even crispier results, use a convection setting if your oven has one, or place the strips on a wire rack set on the baking sheet so hot air circulates all around.

Flavor Variations

• For a simple salted chip, sprinkle the strips with fine sea salt right after they come out of the oven.
• Add smoked paprika or ground cumin before baking for a smoky twist.
• For heat, dust with cayenne pepper or chili powder before baking.
• Brush with a little garlic butter after baking for a richer snack.

How to Use Crispy Baked Tortilla Strips

These baked tortilla strips are snappy, crunchy, and full of texture. They can replace crackers alongside a bowl of soup and are ideal for dipping directly into a bowl without becoming soggy quickly. They also add both flavor and texture, not just decoration.

Popular uses include:

• Served with salsa as a simple appetizer
• Sprinkled over green salads for crunch
• Used as a topping for taco salads or Mexican-style bowls
• Garnishing creamy soups like tortilla soup, tomato bisque, or chowders

What to Serve With Soup

These baked tortilla strips pair well with many cozy soup-night sides. Try them with warm rustic bread, a simple green salad, cornbread, biscuits, or grilled cheese. They’re a light, crunchy accompaniment that complements both brothy and creamy soups.

Storage

Store cooled tortilla strips in an airtight container at room temperature for up to 3 days. If they lose a bit of their crispness, re-crisp them in a 350°F (175°C) oven for a few minutes before serving.

Nutrition Note

Nutritional information can vary based on the tortillas you use. If you need exact values, calculate them using the specific brands and sizes you have on hand. These strips are a light garnish that provides texture and flavor with minimal ingredients.